Head Chef

Responsibilities:

• Oversee all kitchen operations and ensure smooth daily service.
  
• Prepare and supervise food production according to approved recipes and standards.
  
• Ensure food quality, taste, portioning, and presentation meet company expectations.
  
• Support menu planning and continuous improvement aligned with the restaurant’s concept.
  
• Maintain cleanliness, organization, and efficiency within the kitchen.

Leadership & Team Management:

• Lead, train, and supervise cooks and kitchen assistants.
  
• Manage kitchen workflow, duty rosters, and staff scheduling.
  
• Promote teamwork, discipline, and professional conduct.
  
• Monitor staff performance and provide on-the-job training when necessary.

Food Safety & Hygiene:

• Ensure full compliance with health, safety, and hygiene regulations.
  
• Enforce proper food handling, sanitation, and equipment usage standards.
  
• Maintain a clean and safe working environment at all times.

Inventory & Cost Control:

• Manage food inventory, storage, and stock rotation.
  
• Monitor kitchen costs and minimize waste through proper portion control.
  
• Liaise with management on procurement and stock replenishment.
  
• Maintain accurate inventory and kitchen records.

Collaboration & Reporting:

• Work closely with management and service teams to ensure efficient operations.
  
• Provide updates on kitchen performance, challenges, and improvement opportunities.

Requirements:

• Minimum 3–4 years of kitchen experience, with at least 2 years in a leadership or supervisory role.
  
• Proven experience as a Chef or Sous Chef.
  
• Strong knowledge of food safety standards and kitchen operations.
  
• Ability to work effectively under pressure in a fast-paced environment.
  
• Excellent leadership, communication, and organizational skills.
  
• Culinary training or professional certification is an added advantage.