Role Overview

We are seeking an experienced Head Chef to lead daily kitchen operations and deliver authentic, high-quality food, with a focus on Nasi Padang and traditional Southeast Asian dishes.

The successful candidate will have extensive hands-on cooking experience, strong knowledge of traditional recipes and cooking techniques, and the ability to maintain consistent food quality. This role includes supervising kitchen staff, developing menus, controlling costs and ensuring compliance with halal and food safety requirements.

Key Responsibilities

Kitchen Operations & Menu Development

• Lead daily kitchen operations to ensure smooth workflow and timely preparation and delivery of dishes.
• Oversee food preparation, cooking, presentation and portioning to maintain consistent quality.
• Plan, develop and refresh halal menus based on customer preferences, seasonal trends and business needs.
• Collaborate with management on culinary promotions and new product development.

Team Leadership & Training

• Supervise kitchen staff, assign duties and coordinate manpower to meet operational requirements.
• Train and mentor staff in cooking techniques, food preparation, hygiene and safe working practices.
• Maintain a professional and collaborative kitchen environment.

Halal Compliance & Food Safety

• Ensure ingredients, preparation methods, storage and food handling practices comply with applicable halal certification and food safety requirements.
• Conduct regular kitchen inspections to maintain cleanliness, hygiene and safe equipment use.
• Maintain accurate records for food storage, hygiene audits and halal certification renewals.
• Implement proper labelling, stock rotation and storage procedures to maintain food safety and minimise waste.

Inventory & Cost Management

• Monitor stock levels and forecast ingredient requirements for daily kitchen operations.
• Work closely with procurement to source approved halal ingredients and maintain supplier relationships.
• Control food costs, portion sizes and wastage while maintaining quality.
• Manage kitchen budgets and identify opportunities to improve efficiency.

Requirements

• Proven experience as a Head Chef or Senior Sous Chef, preferably in a halal-certified kitchen.
• Strong hands-on experience preparing Nasi Padang and traditional Southeast Asian dishes.
• In-depth knowledge of traditional recipes, ingredients and cooking techniques.
• Strong understanding of halal food handling, kitchen operations and food safety standards.
• Food Safety Course Level 1 certification required.
• Experience in menu planning, food costing, inventory management and kitchen team supervision.
• Excellent leadership, communication and organisational skills.
• Creative, adaptable and passionate about delivering consistent, high-quality food.
• Willing and able to work the stated overnight schedule.

Training & Development

• Candidates who hold Food Hygiene Officer (FHO) certification and/or relevant MUIS halal training certification will have an added advantage.
• For candidates without these additional certifications, the company will sponsor the relevant training upon completion of a one-year contract.

Working Hours: 12:00am to 9:00am/10:00am

Work Week: 6 days per week, with Sundays off

Only shortlisted candidates will be contacted.