Job Description
KHK Group is seeking an experienced and passionate Head Chef to lead our private kitchen operations in Semenyih, Selangor. This is a unique opportunity to take ownership of a high-end culinary environment focused on delivering consistent, top-quality meals for VIP hosting, exclusive events, and daily service.
As Head Chef, you will be the driving force behind our kitchen’s excellence—ensuring every dish meets the highest standards of taste, presentation, and hygiene. You will manage a dedicated team, oversee menu development, control inventory costs, and maintain a clean, efficient, and safe workspace. Your leadership will directly impact the reputation of our private dining experiences and event services.
We are looking for a culinary professional who thrives in a fast-paced, premium setting. If you have a proven track record in fine dining or private kitchen management, a keen eye for detail, and a commitment to food safety and team development, we want to hear from you.
Responsibilities
- Oversee daily kitchen operations, ensuring consistent quality and timely delivery of all meals for private dining, VIP events, and daily service.
- Develop and update seasonal menus that reflect culinary trends, client preferences, and cost efficiency.
- Manage kitchen staff, including scheduling, training, and performance evaluation to foster a cohesive and skilled team.
- Maintain strict adherence to hygiene, food safety (HACCP), and sanitation standards in all kitchen areas.
- Control food inventory, waste reduction, and budget management to meet financial targets.
- Collaborate with event planners and hosts to create custom menus for VIP functions and special occasions.
- Ensure all kitchen equipment is properly maintained and operational, reporting any issues promptly.
Qualifications
- Minimum 5 years of professional kitchen experience, with at least 2 years as Head Chef or Senior Sous Chef in a high-volume or private kitchen environment.
- Proven ability to lead and inspire a team, with excellent communication and interpersonal skills.
- Strong knowledge of international cuisines, menu engineering, and cost control.
- Certification in food safety and hygiene (e.g., Level 3 or equivalent) preferred.
- Ability to work flexible hours, including evenings, weekends, and public holidays as required by events.
- Creative flair with a passion for delivering exceptional dining experiences.
- Diploma or degree in Culinary Arts or related field is an advantage.