Head Chef / Sous Chef

Job Responsibilities:

• Oversee daily kitchen operations to ensure compliance with quality, efficiency, and hygiene standards.

• Assist in menu development, cost control, and inventory management.

• Train and supervise kitchen staff on food safety and standard operating procedures.

• Coordinate with the service team to optimize order fulfillment and timing.

• Implement and maintain 5S management standards within the kitchen.

Qualifications:

• Minimum 3-5 years of relevant kitchen experience; background in Western or Southeast Asian cuisine preferred.

• Proficient in ingredient handling, preservation, and kitchen equipment operation.

• Strong leadership, organizational skills, and ability to work under pressure.

• Basic computer and documentation skills.

• Valid Hygiene Manager/Supervisor certification is a plus.