Head Chef / Sous Chef - School Cafeteria

Description

We are seeking a passionate and experienced culinary professional to join our team as a Head Chef / Sous Chef, contributing to our mission of providing fresh, nutritious meals to students. In this role, you will oversee daily kitchen operations, ensure top-quality food preparation, maintain strict hygiene and safety standards, and lead a dedicated kitchen team. You'll collaborate closely with other departments to deliver exceptional service and contribute to a positive and efficient working environment.

Responsibilities and Duties

* Lead food preparation and cooking processes to guarantee consistent quality and taste. * Manage food plating and presentation, adhering to service standards. * Monitor portion sizes and implement strategies to minimize food waste. * Plan staff schedules and assign tasks based on operational requirements. * Provide on-the-job training to kitchen staff and evaluate their performance. * Maintain the highest standards of hygiene, health, and safety within the kitchen. * Monitor kitchen inventory levels and place orders to ensure adequate stock. * Manage procurement within budget constraints to ensure cost-effectiveness. * Conduct regular audits to track food waste and monitor portion control. * Suggest and test new recipes to enhance menu offerings. * Ensure strict compliance with HACCP, Workplace Safety, and Sustainability policies. * Complete and oversee all required documentation and audits accurately and efficiently.

Qualifications and Requirements

* Experience in catering, cafeterias, or high-volume food production is highly preferred. * Strong knowledge of Food Safety & Hygiene, HACCP principles, and Workplace Safety regulations. * Proven ability to lead a team effectively, multitask efficiently, and perform well under pressure. * Competence in kitchen budgeting, cost control measures, and inventory management. * A positive attitude, self-motivation, and a keen attention to detail. * Comfortable using basic computer systems for reporting and scheduling tasks. * Willingness to work occasional weekends as required by operational needs. **Working Hours & Benefits:** * **Schedule:** Consistent daytime working hours with most weekends off. * **Leave:** Option for extended unpaid leave during school holidays (December, April & July). * **Meals:** Full staff meal provided daily. * **Uniform:** Comfortable chef attire provided. * **Career Growth:** Opportunities for development and advancement within the company.

Working Condition

Salary

Basic Salary 2400