Head Cook / Head Chef

The Head Cook / Head Chef is responsible for the preparation, testing, standardization, and daily food production of the café’s hot food offerings based on approved menu concepts and standards. The position ensures consistent food quality, taste, portioning, presentation, and timely service while following established food safety and sanitation standards. As the primary Cook, the role handles daily kitchen preparation, cooking, portioning, plating, ingredient use, inventory, and kitchen organization, while working closely with the Barista, Pastry Baker, service team, and Management to ensure smooth, consistent, and efficient hot kitchen and café operations.

1. JOB DESCRIPTION

2. Food Production & Preparation

   • Handle the daily preparation and production of the café’s hot food offerings.
   • Prepare and cook hot meals and savory food items according to approved recipes and standards.
   • Prepare ingredients and organize the kitchen and work areas before production and service.
   • Ensure food is prepared accurately, consistently, and within established service times.
   • Maintain consistent taste, quality, temperature, portion size, and presentation.
   • Adjust production quantities based on expected customer demand while minimizing food waste.
   • Ensure proper portioning, plating, and timely release of food orders.
   • Coordinate with the service team to ensure smooth and efficient food service.

3. Recipe Testing & Standardization

   • Prepare and test hot meal concepts in collaboration with Management, based on approved menu direction and standards.
   • Test and refine recipes to achieve the desired taste, quality, consistency, yield, and presentation.
   • Provide practical culinary input on ingredients, preparation methods, cooking techniques, portion sizes, and presentation.
   • Assist in developing and documenting standardized recipes and preparation procedures.
   • Establish appropriate ingredient quantities, cooking times, portions, and expected food yield.
   • Ensure approved recipes and preparation standards are consistently followed during production.
   • Assist in testing and implementing new or revised hot food menu items.
   • Prepare training materials and modules for kitchen procedures and provide training and guidance to relevant kitchen staff.

4. Food Quality, Inventory & Waste Control

   • Check the freshness, quality, and condition of ingredients before use.
   • Monitor kitchen ingredient usage and communicate replenishment requirements to Management
   • Maintain proper storage, labeling, dating, and stock rotation of food products.
   • Follow First In, First Out (FIFO) procedures to minimize spoilage and food waste.
   • Maintain proper portion control and efficient use of ingredients.
   • Assist in receiving and checking food and kitchen supplies when required.
   • Provide ingredient usage, recipe yield, and portion information to support Management’s food-cost monitoring.
   • Report damaged, expired, or substandard ingredients to Management.

5. Food Safety, Sanitation & Kitchen Operations

   • Maintain a clean, organized, and sanitary kitchen throughout preparation and service.
   • Follow proper food handling, hygiene, sanitation, and temperature-control procedures.
   • Clean and sanitize kitchen equipment, utensils, work surfaces, and food storage areas.
   • Operate kitchen equipment safely and properly.
   • Follow established kitchen opening, preparation, and closing procedures.
   • Report equipment problems, maintenance requirements, and food safety concerns to Management.
   • Maintain proper personal hygiene and appropriate kitchen attire.
   • Comply with applicable food safety regulations, health and safety requirements, and company policies.

6. Team Coordination & Operational Support

   • Coordinate with Management regarding recipe testing, food quality, approved menu implementation, and kitchen requirements.
   • Work closely with the Barista, Pastry Baker, and service team to ensure smooth café operations.
   • Communicate menu availability, ingredient shortages, production concerns, and operational recommendations to Management.
   • Assist in implementing approved new menu items and changes to existing recipes.
   • Support café events, product testing, promotions, and other F&B activities as required.
   • Contribute practical ideas for improving food quality, kitchen efficiency, and production processes.
   • Perform other related duties as assigned by Management.

7. QUALIFICATION:

• Minimum 5 years of relevant experience in a café, restaurant, hotel, commissary, or similar food service operation.
• Proven experience as a Head Cook, Hot Cook, Senior Cook, or equivalent kitchen position.
• Strong experience in hot food preparation, kitchen production, recipe testing, recipe standardization, food costing, and budgeting.
• Good knowledge of commercial cooking techniques, food preparation, portion control, and food yield management.
• Working knowledge of food safety, sanitation, food handling, storage, and temperature control.
• Good organizational, time-management, and problem-solving skills.
• Ability to work efficiently and maintain consistent food quality and standards during busy café service periods.
• Good communication and teamwork skills, with the ability to train, guide, and coach kitchen staff on food preparation, recipe standards, portion control, food safety, and kitchen procedures.
• Willingness to work flexible schedules, including weekends and holidays, as required.