Job Summary:

The Head Chef is responsible for overseeing the overall kitchen operations within Seasalt Branches, ensuring consistent food quality, operational efficiency, compliance with food safety standards, and excellent customer satisfaction. The role includes menu development, research and development of food items, staff supervision, training, inventory control, and maintaining a high level of professionalism in kitchen operations.

Directly Reporting to the General Manager/President

Key Duties and Responsibilities:

1. Kitchen Operations Management

• Supervise daily kitchen operations and ensure smooth food production during operating hours.
• Ensure all food items are prepared according to standard recipes, portioning, and presentation guidelines.
• Monitor food quality, consistency, and serving standards at all times.
• Ensure proper preparation and availability of products during peak hours.

2. Research and Development (R&D)

• Develop and improve menu items, recipes, sauces, and food presentation.
• Conduct product testing and innovation aligned with market trends and customer preferences.
• Recommend cost-effective food items while maintaining quality and profitability.
• Standardize recipes and preparation procedures for all products.

3. Compliance with Food Safety Standards

• Ensure strict compliance with GMP (Good Manufacturing Practices), GHP (Good Hygiene Practices), and company food safety policies.
• Monitor cleanliness, sanitation, and proper food handling within the kitchen.
• Ensure proper storage, labeling, holding time, shelf life, and stock rotation (FIFO)
• Conduct regular inspections to identify and correct food safety risks and sanitation issues.

4. Staff Supervision and Training

• Supervise kitchen staff and maintain discipline, teamwork, and productivity.
• Train newly hired employees on kitchen procedures, food preparation standards, sanitation, and safety protocols.
• Conduct regular refresher training and performance coaching for kitchen personnel.
• Evaluate staff performance and provide recommendations for improvement.

5. Inventory and Cost Control

• Monitor inventory levels and prevent shortages or overstocking.
• Ensure proper usage and storage of ingredients to minimize waste.
• Assist in controlling food costs while maintaining product quality.
• Coordinate with purchasing and commissary teams regarding kitchen requirements. 

6. Professionalism and Leadership

• Maintain a high level of professionalism, leadership, and accountability at all times.
• Promote positive work culture and effective communication within the team.
• Handle operational concerns, customer complaints, and kitchen issues professionally and promptly.
• Lead by example in maintaining hygiene, punctuality, and operational excellence.

Qualifications:

• Graduate of Culinary Arts, HRM, Food Technology, or related field is an advantage.
• Extensive experience as Head Chef, Kitchen Supervisor, or similar leadership role in a restaurant or food court setup.
• Strong knowledge of food safety standards, kitchen operations, and inventory management.
• Skilled in menu development and food product research and development.
• Strong leadership, communication, and training skills.
• Ability to work under pressure in a fast-paced environment.