Head Chef at MS TCDC

MS TCDC is seeking a highly skilled, innovative, and experienced Executive/Head Chef to lead our expanding culinary operations across the Main Kitchen and Mahali Café. The Executive/Head Chef reports directly to Management and is responsible for leading the entire kitchen brigade, overseeing all food production processes, and ensuring the consistent delivery of high- quality meals across the Main Kitchen, Mahali Café, staff canteen, conferences, banqueting, and outside catering operations. 

This role is central to strengthening food quality, driving kitchen efficiency, improving cost control, and elevating the overall guest dining experience. The ideal candidate will provide strategic culinary leadership, ensure strong coordination with other departments, and uphold the highest standards of hygiene, innovation, and professionalism within the kitchen environment. 

• Lead, supervise, and mentor the entire kitchen team across all sections. 
• Implement high professional standards in food production, hygiene, safety, and quality. 
• Ensure seamless coordination between Main Kitchen and Mahali Café operations. 
• Oversee daily meal production for the restaurant, staff canteen, conferences, events, and BBQ. 
• Create innovative menus and ensure standardized recipes are followed. 
• Maintain consistency in food presentation, taste, portion control, and overall quality. 
• Introduce seasonal, cost‑effective, and guest‑friendly menu options. 
• Work with Stores to strengthen FIFO, inventory accuracy, and wastage reduction. 
• Monitor food cost percentages, yields, and portioning across all kitchen sections. 
• Ensure accurate daily production sheets and reconciliation with Accounts. 
• Improve workflow, service speed, and coordination between kitchen and restaurant teams. 
• Oversee catering for large groups, banqueting, outdoor events, and tour operator meal boxes. 
• Enforce strict SOPs between Reservations → Kitchen → Accounts to prevent revenue loss. 
• Enforce HACCP principles, hygiene standards, and kitchen safety protocols. 
• Supervise corrective measures for electrical, wastewater, and ETP risks. 
• Ensure compliance with environmental, food handling, and occupational safety regulations. 

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