Head Chef / Sous Chef - School Cafeteria

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■ Description

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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.

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■ Responsibilities and Duties

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• 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.

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■ Qualifications and Requirements

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• 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.

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■ Working Condition

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Salary

2400