Kalyan Maisonmembuka lowonganHead Chef

• Develop and execute the restaurant’s culinary vision, concept, and menu
• Train, mentor, and motivate kitchen staff to ensure high-quality food preparation and presentation
• Lead by example, demonstrating culinary techniques and maintaining high standards of professionalism
• Conduct regular menu tastings to maintain quality and ensure dishes are prepared to specifications
• Arrange repairs if necessary, Fix any problems or defects
• Fully responsible for the recruitment, management and training of kitchen staff under our guidance
• Comply with nutrition and sanitation regulations and safety standards
• Work closely with the management team to establish food cost targets and monitor expenses, ensuring profitability without compromising quality. Control portion sizes, minimize waste, and optimize ingredient
• Maintain effective communication channels with all staff members, fostering a culture of open dialogue and teamwork
• Coordinate with front-of-house staff to ensure smooth flow of operations, timely service, and efficient problem resolution

• At least a Diploma in culinary is preferred
• Minimum 5 years experience in a restaurant leadership position
• Significant experience as a chef, in addition to experience as a chef or line cook
• Strong attention to detail
• Creative flair and a passion for culinary innovation
• Ability to supervise and manage kitchen operations
• Ability to stay productive when pulled in multiple directions
• Flexibility to work evenings, weekends, and holidays as required
• Ability to speak English
• Personal attributes: good personality, manners, hard worker

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