HEAD CHEF

Job Summary

Oversee kitchen operations to ensure high standards in food preparation, hygiene, and compliance. Lead kitchen staff, manage resources, and support continuous improvement under the guidance of the Executive Chef and F&B Operations Manager.

Responsibilities

• Lead and coordinate all kitchen operational activities to ensure smooth and efficient service delivery
• Control and direct food preparation processes to maintain high quality, consistency, and presentation standards
• Monitor hygiene and sanitation practices to comply with health and safety regulations and licensing requirements
• Inspect food quality, quantity, portion sizes, and storage conditions to minimize waste and ensure customer satisfaction
• Communicate effectively with the Executive Chef regarding customer feedback, complaints, and improvement opportunities
• Manage kitchen staff attendance records and create staff rosters to optimize workforce allocation
• Enforce personal cleanliness and professional standards among chefs and kitchen personnel
• Plan and place orders for equipment and ingredients based on inventory shortages and operational needs
• Supervise ERP system tasks related to kitchen operations for accurate record-keeping and reporting
• Perform additional culinary duties as assigned by the Executive Chef or F&B Operations Manager

Required competencies and certifications

• Demonstrated leadership and management skills to motivate and direct kitchen teams effectively
• Knowledge of local market trends to support menu planning and ingredient sourcing
• Creativity in food preparation and presentation to enhance customer experience
• Strong communication skills to engage with all levels of staff and management
• Minimum 5 years of relevant working experience in kitchen or culinary operations