Head Chef

Responsibilities:

• Plan, prepare, and cook a variety of dishes in line with the established menu and quality standards.
• Supervise and coordinate kitchen activities, ensuring timely preparation and service of meals.
• Monitor food quality, portion control, and presentation to ensure consistency and guest satisfaction.
• Ensure strict compliance with food safety, hygiene, and sanitation standards within the kitchen.
• Manage inventory of food supplies and ingredients, minimizing waste and controlling costs.
• Train, guide, and supervise kitchen assistants and other support staff as required.
• Liaise with suppliers and assist in sourcing quality ingredients at competitive prices.
• Contribute creative input to menu development and seasonal specials.
• Maintain kitchen equipment in good working condition and report maintenance issues promptly.
• Ensure proper storage and labelling of food items to prevent spoilage and cross-contamination.

Requirements:

• Minimum of 2 years' proven experience as a Chef or Cook in a restaurant, hotel, or hospitality establishment.
• Formal culinary training or certification is required.
• Sound knowledge of various cuisines, cooking techniques, and food presentation styles.
• Strong understanding of food safety regulations and kitchen hygiene practices.
• Good leadership and team coordination skills.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Strong organisational and time-management skills.
• Ability to work flexible hours, including evenings, weekends, and public holidays.