The Head Chef / Kitchen Manager is responsible for overseeing all kitchen operations in the factory cafeteria, ensuring consistent food quality, food safety compliance, cost control, and efficient service delivery. This role leads the kitchen team to provide nutritious, safe, and timely meals for factory employees.
Key Responsibilities
Kitchen Operations & Food Quality
Plan, prepare, and supervise daily meal production according to approved menus and standard recipes.
Ensure food quality, taste, presentation, and portion control meet company standards.
Manage high-volume food production within tight service timelines.
Ensure special dietary requirements are followed when applicable.
Food Safety & Hygiene Compliance
Ensure full compliance with food safety regulations (e.g. HACCP, KKM/MOH standards).
Conduct daily kitchen hygiene checks and ensure proper sanitation practices.
Maintain cleanliness of kitchen, equipment, and food storage areas at all times.
Ensure proper food handling, storage, labeling, and FIFO practices.
Team Leadership & Supervision
Supervise, train, and schedule cooks, commis, and kitchen helpers.
Monitor staff performance and enforce kitchen SOPs and discipline.
Ensure staff adhere to hygiene, grooming, and safety requirements.
Provide on-the-job training and guidance to kitchen staff.
Inventory & Cost Control
Manage food inventory, ordering, and stock control to prevent shortages or wastage.
Monitor food cost, portion control, and wastage reduction.
Ensure proper receiving, storage, and usage of raw materials.
Prepare basic reports related to food usage and kitchen operations when required.
Health, Safety & Compliance
Ensure compliance with workplace safety regulations.
Report equipment issues, maintenance needs, or safety hazards promptly.
Participate in audits, inspections, and internal reviews.
Administration & Coordination
Coordinate with management on menu planning, manpower, and operational needs.
Assist in budgeting, cost monitoring, and operational planning.
Perform any other duties assigned by management.
Requirements
Minimum
5-8 years of kitchen experience
, with at least
2-3 years in a supervisory or Head Chef role
.
Experience in
industrial catering, factory cafeteria, hospital, or large-scale food service
is highly preferred.
Strong knowledge of
food safety, hygiene, and HACCP standards
.
Ability to manage large teams and high-volume food production.
Good leadership, communication, and problem-solving skills.
Able to work early shifts, weekends, or public holidays if required.
Physically fit and able to work in a fast-paced kitchen environment.
Skills & Competencies
Strong leadership and team management
Menu planning and large-scale cooking
Cost control and inventory management
Food safety and hygiene compliance
Time management and multitasking