HEAD CHEF (Kitchen Lead, AFC) - Seremban 2 Heights

Reports to: Founder 
Department: Back of House (BOH) 
Overall Purpose To lead the entire kitchen operations of AFC, ensuring food quality, consistency, safety, cost efficiency, and smooth execution of daily service. The Head Chef is the key driver for menu excellence and BOH performance.

Key Responsibilities 

1. Kitchen Operations & Food Quality 

• Oversee day-to-day kitchen production, prep, and service.
• Ensure all menu items meet AFC taste, presentation, and portioning standards.
• Maintain high levels of cleanliness and hygiene at all times.
• Conduct daily quality checks (mise en place, ingredients, station readiness). 

2. Leadership & Team Management 

• Supervise and train kitchen staff including demi chefs and commis.
• Conduct performance reviews and identify training needs.
• Build a positive and disciplined BOH culture. 

3. Inventory & Cost Control 

• Manage ordering, stock levels, wastage, and storage procedures.
• Ensure proper FIFO and compliance with food safety SOPs.
• Work closely with management on food cost analysis and menu costing. 

4. Menu Development 

• Assist in R&D of new dishes, seasonal items, and improvements.
• Ensure SOPs and recipe books are updated and followed strictly. 

5. Safety & Compliance

• Ensure compliance with food safety (Mesti, ISO or internal HACCP-level standards).
• Train the team on safety and emergency procedures. 

KPIs 

• Food cost target maintained
• Wastage < target
• Consistency score (internal audits)
• Kitchen staff punctuality & discipline
• Customer satisfaction on food quality