3 weeks ago

Job Summary

The Head Chef at Crest Inn is responsible for overseeing the culinary operations and kitchen staff. This leadership role involves menu development, food preparation, quality control, kitchen management, and ensuring a high standard of food service. The Head Chef will play a pivotal role in maintaining the restaurant's reputation.

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 3 years

Job Description/Requirements

Key Responsibilities:


Menu Development:

  • Create and develop innovative and appealing menus that meet customer preferences.
  • Design seasonal and special event menus.
  • Ensure menu items are cost-effective and aligned with the restaurant's concept.

Food Preparation and Presentation:

  • Supervise and participate in food preparation and cooking activities.
  • Ensure consistent and high-quality food presentation.
  • Maintain cleanliness and hygiene standards in the kitchen.

Kitchen Management:

  • Manage kitchen staff, including hiring, training, and scheduling.
  • Set performance standards and monitor staff performance.
  • Oversee inventory control, ordering, and food cost management.

Quality Control:

  • Monitor food quality, taste, and presentation to meet or exceed guest expectations.
  • Conduct regular tastings and evaluations of menu items.
  • Address any issues or concerns related to food quality promptly.

Health and Safety Compliance:

  • Ensure compliance with all food safety and sanitation standards.
  • Oversee kitchen equipment maintenance and repair.
  • Train kitchen staff in safe food handling practices.

Cost Management:

  • Control food and labor costs within budgetary guidelines.
  • Implement strategies to reduce food waste and optimize kitchen efficiency.
  • Monitor and analyze kitchen expenses.

Creative Collaboration:

  • Collaborate with the management team to develop food-related promotions and events.
  • Stay current with culinary trends and incorporate them into the menu.

Customer Satisfaction:

  • Interact with guests to gather feedback and address concerns.
  • Strive to exceed customer expectations and maintain a high level of guest satisfaction.


  • Minimum academic qualification of HND/BSc degree in any discipline or Culinary school training certificate
  • Good customer service
  • Organizational skills
  • Time management Skills
  • Ability to work under extreme pressure 
  • Ability to communicate in a fast moving environment
  • Previous experience working as a chef
  • Passion for delighting people with food
  • Good interpersonal skills
  • The ability to motivate other members of staff
  • The ability to work well as part of a team.
  • Good leadership skills

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