Head Chef / Kitchen Manager (Halaal)

Duties

• Ensure compliance with Islamic dietary laws across all food preparation, cooking, plating, and storage activities; maintain kitchen integrity free from cross-contamination.
• Plan and prepare daily high-volume meals for students, staff, and residents, alongside specialized catering for community programs and hosted events.
• Develop cost-effective, nutritious weekly menus; source certified ingredients exclusively from recognized Halaal-certified suppliers (SANHA, MJC, NIHT, or equivalent).
• Supervise and schedule kitchen support staff, ensuring all team members are thoroughly trained in food safety, kitchen hygiene, and strict Halaal handling practices.
• Oversee purchasing, inspect incoming stock for valid Halaal certification and freshness, and track inventory to minimize food waste.
• Maintain strict kitchen cleanliness, equipment sanitation, and food storage standards (HACCP principles aligned with Islamic hygiene guidelines).

Requirements

• Minimum 2 years of kitchen management or head chef experience in institutional, venue, or high-volume catering settings.
• Comprehensive understanding of Islamic dietary rules (Halaal vs. Haraam), critical control points against cross-contamination, and certification verification procedures for incoming stock.
• Strong leadership, bulk cooking proficiency, menu engineering, stock management, and time discipline.
• High integrity, attention to detail, and willingness to work flexible hours for events and facility schedules.
• Skill in planning varied, cost-effective, and wholesome meal plans scaled accurately for both daily resident counts and large event crowds.
• Strong grasp of standard food safety regulations (HACCP principles), sanitation protocols, correct temperature monitoring, and hygienic food storage practices.
• Practical knowledge of inventory management, kitchen budgeting, food cost control, vendor liaison, and preventative equipment maintenance.
• Ability to manage, train, schedule, and delegate responsibilities effectively to kitchen utility staff and assistant cooks.
• Proficiency in stocktaking, order forecasting, minimizing kitchen waste, and verifying the compliance of delivered goods.
• Uncompromising commitment to maintaining strict Halaal compliance and religious food standards.
• Calm, methodical approach under pressure, with flexibility to work early mornings, weekends, or extended shifts during community events.
• Meticulous regarding cleanliness, ingredient quality, stock rotation, and food presentation.
• Community-minded, respectful, and dedicated to serving students, staff, and guests with warmth and efficiency.

#J-18808-Ljbffr