As a Head of chefs at UC, you will be responsible for overseeing daily operations of the outlet, ensuring adherence to company standards for product quality, stock management, cleanliness, and team performance. You will monitor production, verify compliance with SOPs and recipes, and ensure efficient workflows across the store, cake artist area, stage, and production sections. This role requires strong organizational skills, leadership, and attention to detail to guarantee customer satisfaction, minimize wastage, and maintain smooth outlet operations.

Key Responsibilities:

1. Reporting & Documentation

Accurately complete incident and KPI reports in a timely manner.

Update and enter production and wastage data in Foodics without errors.

Maintain accurate PAR level sheets and production sheet updates.

2. Staff Management & Leadership

Take responsibility for managing and supporting outlet staff.

Promote team spirit, respect, and cooperation among all members.

Ensure punctuality, grooming standards, and professional behavior are upheld.

3. Stock & Wastage Control

Monitor stock availability and place orders as per PAR levels.

Control wastage, missing items, and expired products.

Ensure strict compliance with FIFO (First-In, First-Out) and expiry checks.

4. SOPs, Recipes & Product Quality

Ensure all products follow SOPs, updated checklists, and recipes.

Guarantee consistency in production and recipe adherence.

Oversee quality checks for production, expiry, and product standards.

Supervise preparation of new trial products according to SOP timelines.

5. Cleanliness & Hygiene

Maintain cleanliness across the store, cake artist area, stage, and production areas.

Ensure compliance with hygiene and safety standards during all operations.

6. Communication & Management Cooperation

Provide timely updates and cooperate effectively with senior management.

Respond promptly to leadership instructions and operational requirements.