Chef (Local Cuisine

Job Summary

Responsible for overseeing the daily kitchen operations of the golf club, ensuring the preparation and presentation of high-quality food for members, guests, tournaments, banquets, and special events. Responsible for menu planning, food quality, kitchen hygiene, cost control, inventory management, and leading the kitchen team to deliver excellent dining experiences.

Kitchen Operations

• Plan, prepare, and supervise the production of high-quality meals in accordance with the club's standards.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Oversee daily kitchen operations, including the clubhouse restaurant and banquet functions.
• Ensure timely preparation and service during peak periods, tournaments, and special events.

Menu Development

• Design seasonal and à la carte menus & develop menus for tournaments, weddings, corporate functions, and club events.
• Introduce new dishes and promotions to enhance the dining experience and increase revenue.

Food Safety & Hygiene

• Maintain the highest standards of food safety, hygiene, and sanitation.
• Ensure compliance with all applicable health and food safety regulations.
• Conduct regular inspections to ensure cleanliness and proper food handling practices.
• Maintain proper storage, labelling, and stock rotation of all food products.

Inventory & Cost Control

• Manage food purchasing and inventory levels.
• Monitor food costs, minimize wastage, and maximize profitability.
• Work with approved suppliers to source quality ingredients at competitive prices.
• Conduct regular stock takes and maintain accurate inventory records.

Team Leadership

• Supervise, train, and develop kitchen staff.
• Prepare staff schedules and allocate duties effectively.
• Promote teamwork, discipline, and continuous improvement.
• Conduct performance evaluations and provide coaching where necessary.

Event & Banquet Catering

• Coordinate food preparation for tournaments, member events, banquets, weddings, and corporate functions.
• Work closely with the F&B Manager to ensure successful event execution.
• Ensure all catering requirements are delivered to a high standard.

Administration

• Maintain standard recipes and portion specifications.
• Ensure kitchen equipment is properly maintained and report repair requirements.
• Assist in developing annual kitchen budgets and operational plans.

Qualifications

• Minimum 5 years of culinary experience, with at least 2 years in a supervisory or senior chef role.
• Experience in a golf club & country club, or full-service restaurant is preferred.
• Knowledge of food safety and hygiene regulations.
• Good leadership, organizational, and communication skills.