Job description for Head Chef / Head of Kitchen at Anda Group
Head Chef / Head of Kitchen
About the Role
We are looking for a creative, disciplined, and hands-on Head Chef to take responsibility for all daily kitchen operations. This role requires strong culinary skills, effective kitchen team coordination, and the ability to maintain consistent food quality while working closely with the restaurant’s Person in Charge (PIC) to ensure smooth daily operations.
Key Responsibilities
- Take full responsibility for all daily kitchen operations.
- Supervise food preparation, cooking, plating, and food presentation.
- Ensure consistency in food taste, quality, portion sizes, and presentation.
- Organize kitchen workflows to ensure timely and efficient food service.
- Coordinate closely with the Restaurant PIC regarding daily operational requirements, service flow, and customer needs.
- Lead, supervise, and coordinate kitchen staff to ensure clear task allocation and effective teamwork.
- Develop and maintain standardized recipes, preparation methods, and plating standards.
- Monitor kitchen inventory, ingredient availability, stock rotation, and storage conditions.
- Control food waste and support efficient use of kitchen ingredients and supplies.
- Maintain kitchen cleanliness and ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor the condition and proper use of kitchen equipment and utensils.
- Identify kitchen operational issues and implement practical solutions.
- Support menu development and improvements in food quality, presentation, and operational efficiency.
- Report kitchen-related operational issues, stock requirements, and other matters to the relevant PIC or management.
Requirements
- Minimum Diploma in Food & Beverage, Culinary Arts, or an equivalent qualification.
- Minimum 2–3 years of experience as a Sous Chef or Assistant Head Chef, or at least 1 year as a Head Chef.
- Strong knowledge of cooking techniques, food preparation, and kitchen operations.
- Creative and passionate about food development and presentation.
- Good understanding of food hygiene, sanitation, and food safety practices.
- Strong organizational skills and a high level of responsibility.
- Able to lead a kitchen team and coordinate daily kitchen workflows.
- Able to maintain food quality and consistency in a fast-paced environment.
- Positive working attitude, initiative, and willingness to learn.
- Able to collaborate effectively with the Restaurant PIC and other team members.
- Willing to work shifts, weekends, and public holidays as required.
- English communication skills are preferred but not mandatory.
Preferred Qualifications
- Experience with standardized recipes, portion control, and food costing.
- Experience managing kitchen inventory and minimizing food waste.
- Experience training and supervising kitchen staff.
- Experience developing or improving restaurant menus.
Ideal Candidate
A hands-on culinary professional who combines creativity with discipline, takes full ownership of kitchen operations, maintains consistent food standards, and works collaboratively with the restaurant team to support smooth daily operations.
