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Head Chef, Central Kitchen

FFM Berhad, Sungai Buloh, Selangor
 
 
Responsible for overseeing the daily operations of a kitchen, including menu creation, food preparation, and staff management. The role demands creativity, leadership, and a strong understanding of culinary techniques to ensure high-quality meals are served consistently. Chefs will be required to prepare meals for catering services, hotels, restaurants, educational institutions, hostels and other establishments.
 
 
Responsibilities
 
Operational Leadership
  1. Menu Planning and Development: Design and update menus according to customer requirement/preferences, dietary requirements and nutritional guidelines.
  2. Food Preparation and Cooking: Prepare and cook dishes to the highest standards, ensuring presentation, taste, and portion control meet the establishment’s expectations.
  3. Kitchen Management: Supervise and train kitchen staff, assign duties, and ensure all team members adhere to hygiene and safety regulations.
  4. Inventory and Cost Control: Monitor stocks of ingredients and supplies, place orders as necessary, and manage costs to maximize profitability and minimize waste.
  5. Quality Assurance: Maintain consistency in food quality and service, conducting regular checks and implementing improvements where needed.
  6. Health and Safety Compliance: Ensure that kitchen operations comply with local food safety, hygiene, and workplace safety standards.
  7. Customer Interaction: Occasionally interact with guests to receive feedback or accommodate special dietary requests.
  8. Incorporate and leverage on the capabilities and offerings of other business units within FFM Group.
 
People Leadership and Culture Development
  1. Build, lead, and develop a competent, motivated and high performing team at all levels of the organization.
  2. Promote teamwork between departments by having shared/common goals across departments.
  3. Foster a workplace culture centered on safety, accountability, innovation, collaboration, and continuous improvement.
  4. Set clear performance expectations and KPIs, conduct performance reviews, and provide coaching, feedback, and career development opportunities.
  5. Champion leadership development and succession planning through mentoring, coaching, and talent management initiatives.
  6. Implement discipline upon factory staff and workers and continuously assess training needs and developments.
 
Quality, Safety and Compliance
  1. Ensure full compliance with food safety management system such as FSSC, HACCP, GMP, Halal, MUI, VHM, SFA and other certification or regulatory requirements governing food manufacturing operations and licenses.
  2. Ensure fair labor (e.g.: SEDEX compliance) and all employment terms are according to regulatory standards.
  3. Champion a proactive safety culture and ensure a safe working environment through regular safety audits, risk assessments, and training
 
Financial and Resource Management
  1. Optimize resource allocation, control operational costs, and drive operation efficiency.
  2. Optimize recipes and ingredients to cater for customer’s target price.
 
Strategic Planning and Continuous Improvement
  1. Contribute to the development of the company’s strategic objectives and translate them into actionable operational plans and initiatives.
  2. Drive operational excellence through continuous improvement frameworks such as Lean Manufacturing, Six Sigma and Kaizen.
  3. Lead the adoption of innovation, digitalization, and automation to improve productivity and enhance competitiveness.
  4. Identify and mitigate risks related to operations, supply chain, and compliance.
 
Stakeholder Engagement and Collaboration
  1. Actively collaborate with customers and stake holders to meet dynamic market changes and demands.
  2. Actively engage and expand product offerings. 
  3. Collaborate closely with senior management across the group, suppliers, and customers to align business operations with broader commercial goals.
  4. Build and maintain productive relationships with regulatory bodies, industry associations, and key external partners.
 
General Leadership and Support
  1. Model and uphold the company’s culture, values, and ethical standards, inspiring trust and accountability at all levels.
  2. Demonstrate adaptability and collaboration in supporting group-wide initiatives and cross-functional projects.
  3. Undertake special assignments and additional responsibilities as delegated by senior management from time to time.
 
Qualifications, Experience & Skills
  1. Bachelor’s degree in Culinary, Food Science, or related fields. Master’s degree is an advantage.
  2. Minimum of 10 years of experience in culinary and kitchen management. Experience with airline catering would be an added advantage. 
  3. Culinary Training: Professional qualification or diploma from a recognized culinary school is highly desirable.
  4. Experience: Previous experience as a chef or in a similar role, with a proven track record in a busy kitchen environment.
  5. Leadership: Strong supervisory skills and the ability to motivate and guide kitchen staff.
  6. Creativity: Innovative approach to menu design and food presentation.
  7. Time Management: Ability to work efficiently under pressure and manage multiple tasks simultaneously.
  8. Attention to Detail: High standards for taste, presentation, and cleanliness.
  9. Communication: Excellent communication and interpersonal skills.
  10. Knowledge of Food Safety: Up-to-date understanding of food hygiene and safety regulations.
 
Competencies
  1. Able to make and assess personal/team decisions and align actions with organisation’s vision and mission.
  2. Able to establish and maintain open/trusting relationships with colleagues and stakeholders to nurture collaborative partnerships and work towards a common goal.
  3. Able to contribute and encourage new ideas and approaches to support business growth; demonstrate openness to and enthusiasm for new initiatives and appropriately challenges the status quo; adapt and improvise quickly, appropriately, and decisively to internal/external changes.
  4. Able to display accountability for team and personal decisions/outcomes and take proactive actions to achieve results with dedication to follow through on commitments; create plans and manage resources to accomplish and deliver self and team’s commitments.
  5. Able to understand and prioritize stakeholders’ needs/expectations and develop solutions to improve service delivery.
  6. Able to appreciate the complex interrelationships between external factors and internal business operations and develop strategic plans in response to market shifts and shocks anchored on organisation's vision, purpose, and strategy.
  7. Able to nurture the culture of learning organisation.
  8. Able to develop strategic plans in response to market shifts and shocks to accomplish organizational goals; adaptability to changes in business landscape.
  9. Adaptability and flexibility to changes in business landscape demonstrating initiative concerning forward thinking and planning
  10.  

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