Head Chef

Responsibilities:

• Supervise chefs, cooks, kitchen assistants, and stewards during all shifts.
• Plan menus with the executive chef, develop recipes, and ensure consistency in taste, presentation, and portioning.
• Conduct pre-service briefings to align the kitchen team on daily specials, service expectations, and reservations.
• Monitor food quality, hygiene, and safety standards in compliance with health regulations.
• Coordinate closely with front-of-house to ensure smooth service flow and timely order delivery.
• Minimize waste and optimize kitchen efficiency.
• Enforce SOPs, cleanliness standards, and opening/closing kitchen procedures.
• Handle kitchen-related issues, including staff performance, equipment concerns, and food quality feedback.
• Prepare reports on kitchen performance, food costs, staffing, and operational challenges.

Requirements:

• Proven experience as a Head Chef in a restaurant, hotel, or premium hospitality setting.
  
• Strong leadership, team management, and decision-making skills.
  
• Extensive knowledge of culinary techniques, food safety, and kitchen operations.
  
• Ability to work under pressure while maintaining high standards.
  
• Excellent organizational and communication skills.
  
• Creativity and passion for food innovation and presentation.
  
• Flexible schedule with strong kitchen presence.
  
• Minimum of HND or relevant culinary certification.