Demi Chef (Leader Kitchen)

Key Responsibilities:

• Lead and manage all daily kitchen operations to ensure smooth and efficient service.

• Supervise, coach, train, and develop kitchen team members to achieve operational excellence.

• Ensure all food is prepared consistently according to Company recipes, quality, and presentation standards.

• Monitor kitchen productivity, food quality, hygiene, and food safety compliance.

• Manage inventory, stock ordering, food cost, and minimize waste.

• Prepare work schedules and allocate duties to ensure efficient manpower utilization.

• Handle operational issues and resolve kitchen-related problems promptly.

• Collaborate with Restaurant Manager and Head Chef to achieve sales and operational targets.

• Ensure compliance with Company SOPs, health regulations, and workplace safety standards.

• Submit operational reports and continuously improve kitchen performance.
  

Requirements:

• Minimum Diploma or Bachelor's degree in Culinary Arts, Hospitality, or related field is preferred.

• Minimum 3 years of experience in a supervisory kitchen role within the F&B industry.

• Proven experience leading and developing kitchen teams.

• Strong leadership, coaching, and people management skills.

• Strong understanding of food quality, food safety, hygiene, and kitchen operations.

• Able to manage inventory, food cost, and kitchen productivity.

• Excellent communication, problem-solving, and decision-making skills.

• Able to work under pressure in a fast-paced environment.

• Willing to work shifts, weekends, and public holidays.