Head Chef

Responsibilities:

Menu Development & Food Quality

• Create and update menus that align with the restaurant’s brand and market demand.
• Ensure consistency in taste, presentation, and portioning.
• Develop new dishes and seasonal specials.

Kitchen Operations Management

• Oversee daily food preparation and service flow.
• Ensure all stations operate efficiently with proper mise-en-place.
• Supervise, train, and motivate kitchen staff.
• Set clear work schedules and staff assignments.

Cost Control & Inventory

• Monitor food costs, portion control, and reduce waste.
• Manage inventory, stock rotation, and order supplies.
• Maintain relationships with vendors to ensure quality and favourable pricing.

Health, Safety & Hygiene

• Maintain strict adherence to food safety, sanitation, and kitchen hygiene standards.
• Ensure the kitchen meets all regulatory and compliance requirements.
• Conduct routine inspections and enforce cleanliness protocols.

Team Leadership

• Lead by example to create a disciplined, organised, and positive kitchen culture.
• Conduct training programs for staff development.
• Handle conflict resolution and enforce performance standards.

Collaboration With Management

• Work closely with management on menu pricing, promotions, and cost targets.
• Provide input on kitchen staffing decisions and improvements.
• Contribute ideas for enhancing guest experience and increasing revenue.

Quality Assurance & Customer Satisfaction

• Ensure dishes meet restaurant expectations before leaving the kitchen.
• Respond to customer feedback and adjust procedures when necessary.
• Maintain a strong commitment to excellence.

Requirements:

• Proven experience as a Head Chef or Senior Chef in a reputable restaurant.
• Strong culinary skills and creativity.
• Excellent leadership, communication, and organisational abilities.
• Understanding of cost control, kitchen budgeting, and inventory systems.
• Ability to work under pressure in a fast-paced environment.
• Strong knowledge of food hygiene regulations and safety practices.