Head Chef

Responsibilities:

• Oversee the day-to-day operations of the kitchen and ensure smooth service delivery.
• Plan, prepare, and supervise the preparation of meals according to established menus and quality standards.
• Develop and improve menus based on customer preferences, seasonal ingredients, and business needs.
• Supervise, train, and coordinate cooks, kitchen assistants, and other kitchen personnel.
• Ensure consistency in taste, quality, portion sizes, presentation, and food preparation.
• Monitor food costs, portion control, and kitchen expenses to minimize wastage.
• Manage kitchen inventory, inspect food supplies, and ensure proper storage of ingredients.
• Ensure strict compliance with food hygiene, sanitation, health, and safety standards.
• Maintain cleanliness and proper organization of the kitchen, equipment, and storage areas.
• Coordinate kitchen activities with the restaurant, service, and management teams.
• Monitor daily food production and ensure meals are prepared and served within required timelines.
• Handle kitchen-related complaints and resolve operational issues promptly.
• Conduct regular checks on kitchen equipment and report maintenance needs.
• Prepare kitchen reports and provide recommendations to management where necessary.

Requirements:

• Minimum of 3 years' experience as a Head Chef, Sous Chef, or senior kitchen professional.
• Culinary training, diploma, or certification from a recognized culinary institution is an added advantage.
• Proven experience managing a professional restaurant, hotel, catering, or commercial kitchen.
• Strong knowledge of local and continental cuisine.
• Excellent understanding of food safety, hygiene, sanitation, and kitchen procedures.
• Strong leadership and team management skills.
• Good knowledge of menu planning, food costing, portion control, and inventory management.
• Ability to work under pressure in a fast-paced kitchen environment.
• Excellent time management, organization, and problem-solving skills.
• Strong attention to detail and commitment to quality.
• Must be physically fit and capable of handling the demands of a busy kitchen.

Key Competencies:

• Culinary Expertise
• Kitchen Operations Management
• Menu Planning & Development
• Food Cost & Portion Control
• Inventory Management
• Team Leadership & Training
• Food Safety & Hygiene
• Quality Control
• Time Management
• Problem-Solving