Head Chef

Job Title: Head ChefJob Summary

The Head Chef is responsible for the overall management and supervision of kitchen operations within a manufacturing cafeteria. The role ensures the consistent preparation and delivery of safe, nutritious, high-quality meals for patients, staff, and visitors. The Head Chef is also responsible for maintaining food safety standards, ensuring dietary and portion accuracy, controlling costs, and achieving efficient kitchen operations.

Key Responsibilities

1. Kitchen Operations & Meal Production

• Plan, coordinate, and supervise daily food preparation in accordance with approved menus and production requirements.
• Ensure all meals meet established nutritional, quality, portion, and presentation standards.
• Oversee high-volume food production while maintaining consistency in taste, quality, temperature, and presentation.
• Ensure meals are prepared and served according to the required schedule.
• Monitor kitchen operations to ensure smooth and efficient workflow throughout meal preparation and service periods.

2. Food Safety & Hygiene Compliance

• Ensure full compliance with HACCP, KKM/MOH requirements, and applicable hospital and institutional food safety standards.
• Conduct regular inspections of kitchen, storage, preparation, and serving areas to maintain high standards of cleanliness and hygiene.
• Ensure proper food handling, labeling, storage, temperature control, and FIFO practices are consistently followed.
• Ensure all kitchen equipment, utensils, and facilities are properly cleaned, maintained, and sanitized.
• Lead and support internal and external food safety, hygiene, and quality audits.
• Take immediate corrective action when food safety or hygiene issues are identified.

3. Leadership & Staff Management

• Lead, supervise, and coordinate the activities of Assistant Head Chefs, Line Cooks, Commis, Kitchen Helpers, and other kitchen personnel.
• Provide coaching, guidance, and on-the-job training to improve staff knowledge, skills, and performance.
• Prepare staff schedules and allocate manpower effectively based on operational requirements and peak periods.
• Monitor staff attendance, productivity, discipline, grooming, hygiene, and compliance with company policies.
• Foster teamwork and maintain a professional and positive working environment within the kitchen.

4. Inventory & Cost Control

• Oversee kitchen inventory, stock levels, purchasing requirements, and stock rotation.
• Monitor food costs, wastage, portion sizes, and usage to maximize operational efficiency.
• Ensure ingredients and kitchen supplies are ordered accurately and in a timely manner.
• Conduct regular stock checks and identify discrepancies or potential wastage.
• Maintain accurate records relating to food usage, wastage, inventory, and kitchen performance.
• Implement measures to minimize food wastage while maintaining required quality and portion standards.

5. Health & Safety

• Ensure compliance with company health and safety policies and applicable workplace safety regulations.
• Identify, address, and promptly report unsafe conditions, equipment defects, and potential workplace hazards.
• Ensure kitchen staff are properly trained in safe working practices and the correct use of kitchen equipment.
• Promote a safe, clean, and organized working environment for all kitchen personnel.
• Report and assist in the investigation of workplace accidents or incidents when required.

Requirements

• Minimum 6–8 years of experience in commercial, institutional, healthcare, manufacturing, or large-scale catering kitchens.
• At least 3 years of experience in a Head Chef, Sous Chef, or senior kitchen supervisory position.
• Experience in manufacturing cafeterias, hospitals, institutional catering, healthcare facilities, or large-scale food production will be highly advantageous.
• Strong knowledge and practical understanding of HACCP, KKM/MOH requirements, food safety, and hygiene standards.
• Demonstrated experience managing high-volume food production and kitchen operations.
• Strong leadership, communication, organizational, and problem-solving skills.
• Good knowledge of food cost control, inventory management, portion control, and waste management.
• Ability to work independently while effectively managing and developing a kitchen team.
• Willingness to work shifts, weekends, and public holidays when required.

Job Types: Full-time, Permanent, Contract

Pay: From RM4,000.00 per month

Benefits:

• Opportunities for promotion
• Professional development

Work Location: In person