Head chef

Job Summary

The Head Chef is responsible for planning, preparing, and overseeing the daily food production and canteen operations within the garments factory. The role ensures the provision of hygienic, nutritious, and cost-effective meals for employees while maintaining food quality, safety standards, and efficient kitchen management.

Key Responsibilities

Food Preparation & Quality Management

Plan and prepare daily meals for factory employees. Develop weekly and monthly menus considering nutrition, employee preferences, and budget. Ensure consistency in food taste, quality, and presentation. Monitor food portion control and minimize wastage.

Kitchen Operations

Supervise all kitchen and canteen staff. Assign duties and manage work schedules. Ensure timely preparation and serving of meals. Maintain cleanliness and organization of kitchen equipment and work areas.

Food Safety & Hygiene

Ensure compliance with food safety regulations and hygiene standards. Conduct regular inspections of kitchen facilities. Monitor food storage, handling, and temperature control procedures. Implement health and sanitation practices for all kitchen staff.

Inventory & Cost Control

Manage procurement of food ingredients and kitchen supplies. Monitor stock levels and maintain inventory records. Coordinate with suppliers for quality and timely delivery. Control food costs and optimize resource utilization.

Team Management

Train and mentor kitchen staff on food preparation and hygiene standards. Evaluate staff performance and provide guidance for improvement. Maintain discipline and teamwork within the kitchen.

Compliance & Reporting

Ensure compliance with company policies and local food regulations. Maintain records related to food consumption, inventory, and expenses. Prepare periodic reports on canteen operations and costs.

Required Qualifications

Diploma or Degree in Hotel Management, Culinary Arts, or a related field. Professional culinary certification is preferred. Food Safety and Hygiene Certification is an advantage.

Experience

Minimum 5–10 years of experience in food production and kitchen management. Experience managing large-scale industrial canteens or factory kitchens is preferred. Experience handling meals for 500+ employees is an added advantage.

Key Skills

Culinary expertise and menu planning. Leadership and team management. Inventory and cost control. Food safety and hygiene management. Time management and organizational skills. Communication and problem-solving abilities.

Working Conditions

Based at the garments factory canteen. May require early morning shifts and extended working hours during peak production periods. Responsible for ensuring uninterrupted meal service to employees.

KPIs:

Food quality and employee satisfaction. Compliance with hygiene and safety standards. Food cost control and wastage reduction. Timely meal service. Kitchen staff productivity and performance.