JOB VACANCY: HEAD CHEF

Asalee Coffee House invites applications from experienced, creative and disciplined professionals for the position of Head Chef to lead our kitchen operations and support the growth of our coffee house. We are looking for a chef who combines excellent cooking skills with strong kitchen management, menu development, food costing and team leadership.

KEY RESPONSIBILITIES

• Lead daily kitchen operations and ensure consistent food quality, taste, portion sizes and presentation.
• Develop and standardise recipes, menus and food preparation procedures.
• Plan and oversee a diverse menu featuring: Breakfast combos, Sandwiches, salads and assorted bites, Burgers and pizza, Grilled foods, including T-bone steak, Seafood dishes, Special soup, Mandi and other selected meals.
• Plan kitchen layout, workflow, equipment use and food preparation processes.
• Manage food stock, purchasing, storage, portion control and wastage.
• Calculate recipe costs and recommend selling prices that support profitability.
• Maintain high standards of food safety, hygiene and kitchen cleanliness.
• Train, supervise and evaluate kitchen staff.
• Coordinate with the barista and service team to ensure timely and efficient customer service.
• Monitor customer feedback and continuously improve menu quality and customer satisfaction.

QUALIFICATIONS AND EXPERIENCE

• Certificate, diploma or equivalent professional training in Culinary Arts, Food Production or a related field.
• Proven experience as a Head Chef, Sous Chef or in a similar kitchen leadership role.
• Strong skills in food preparation, cooking, presentation and menu development.
• Practical knowledge of food costing, stock control, portion management and waste reduction.
• Good understanding of food hygiene and safety standards, including safe handling of seafood and other perishable ingredients.
• Ability to organise a commercial kitchen, train staff and work efficiently during busy periods.
• Creativity, integrity, discipline and a strong customer-service mindset.

PREFERRED EXPERIENCE

Experience in a coffee house, restaurant, hotel or commercial food-service establishment will be an added advantage. Experience preparing breakfast combos, sandwiches, salads, bites, burgers, pizza, grilled meats, seafood, soups and rice-based dishes such as Mandi is particularly desirable.

WHAT WE OFFER

An opportunity to lead and develop the kitchen of a growing coffee house, introduce creative menu ideas, establish efficient kitchen systems and contribute directly to business growth.

• Lead daily kitchen operations and ensure consistent food quality, taste, portion sizes and presentation.
• Develop and standardise recipes, menus and food preparation procedures.
• Plan and oversee a diverse menu featuring: Breakfast combos, Sandwiches, salads and assorted bites, Burgers and pizza, Grilled foods, including T-bone steak, Seafood dishes, Special soup, Mandi and other selected meals.
• Plan kitchen layout, workflow, equipment use and food preparation processes.
• Manage food stock, purchasing, storage, portion control and wastage.
• Calculate recipe costs and recommend selling prices that support profitability.
• Maintain high standards of food safety, hygiene and kitchen cleanliness.
• Train, supervise and evaluate kitchen staff.
• Coordinate with the barista and service team to ensure timely and efficient customer service.
• Monitor customer feedback and continuously improve menu quality and customer satisfaction.

• Excellent cooking skills
• Strong kitchen management
• Menu development
• Food costing
• Team leadership
• Food preparation
• Cooking
• Presentation
• Stock control
• Portion management
• Waste reduction
• Food hygiene and safety standards
• Safe handling of seafood and other perishable ingredients
• Organise a commercial kitchen
• Train staff
• Work efficiently during busy periods
• Creativity
• Integrity
• Discipline
• Customer-service mindset

• Certificate, diploma or equivalent professional training in Culinary Arts, Food Production or a related field.
• Proven experience as a Head Chef, Sous Chef or in a similar kitchen leadership role.
• Strong skills in food preparation, cooking, presentation and menu development.
• Practical knowledge of food costing, stock control, portion management and waste reduction.
• Good understanding of food hygiene and safety standards, including safe handling of seafood and other perishable ingredients.
• Ability to organise a commercial kitchen, train staff and work efficiently during busy periods.
• Creativity, integrity, discipline and a strong customer-service mindset.