Head Chef

Who we are

Umami World Kitchen marks a new era in casual dining, born from a rich heritage and a bold vision.

Here, diners can feast on 100 cross-cultural cuisines via our all you can eat buffet, reflecting the best of Chinese, Italian, Indian, and Malaysian culinary traditions.

Umami World Kitchen is not just a dining place; its a celebration of global flavours and a testament to our passion for culinary excellence. Our experienced team ensures that each visit is more than a meal; its an unforgettable journey through the world of flavours, served in a setting of unmatched elegance.

Job Summary

The role's main purpose is to be responsible for the overall administration and operation of the Kitchen to maximise profits and ensure food/beverage/service quality meets the standards set by UMAMI. The Head Chef is responsible of controlling food cost and operating expenses according to the departmental budget. And. will lead, direct and support the brigade to maintain high staff performance and engagement to ensure a great customer experience through elaborating high standards dishes.

You will also communicate with the Restaurant General manager.

Responsibilities:

• To take responsibility for the timely production and presentation of food.

• To advise of any faults ensuring maintenance dockets are filled in correctly and faults are followed up to maintain the physical product.

• To order foodstuffs as required and ensure that stock is rotated, labelled and stored in compliance with procedures laid out in the H&S manual, so that food safety and quality is maintained.

• To understand and be aware of food costs within your department.

• To train and monitor junior staff to maintain standards and consistency in food preparation and delivery as directed.

• Using the information available, plan the preparation, production and cooking of food appropriate to the section, to the required standard, ensuring guest satisfaction.

• To take appropriate action to maintain safe and equitable working environment whilst being sensitive to, and aware of, business levels in order to maintain a disciplined but harmonious department.

• To work within all company policies with specific reference to the Health and Safety at Work Act, the Food Hygiene Regulations and Weights and Measures legislation.

• Adjust the dish variety in time according to the seasonal calendar and special events.

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