Head Chef

Job Responsibilities

Lead and oversee the daily operations of the restaurant kitchen

Prepare and cook a wide range of food items according to established recipes and quality standards

Develop, standardise, and improve recipes, food preparation methods, and portion control procedures

Supervise kitchen staff, assign daily duties, and ensure efficient kitchen workflow

Train and mentor kitchen staff on food preparation techniques, hygiene practices, and operational procedures

Monitor food quality, freshness, consistency, and presentation to ensure customer satisfaction

Manage kitchen inventory, ingredient procurement, stock rotation, and inventory control

Ensure compliance with all food hygiene, food safety, workplace safety, and regulatory requirements

Minimise food wastage while maintaining food cost control and operational efficiency

Assist management in kitchen planning, manpower scheduling, menu improvements, and operational enhancements

Coordinate closely with front-of-house staff to ensure smooth service and timely food delivery

Maintain cleanliness and organisation of the kitchen and food preparation areas

Job Requirements

Minimum Degree in Management and Leadership, Business Management, Hospitality Management, Culinary Arts, Food & Beverage Management, or a related field

Proven experience in a supervisory or management role within the food and beverage or restaurant industry

Strong knowledge of food preparation, kitchen operations, inventory management, and quality control

Ability to manage kitchen operations independently in a fast-paced environment

Strong leadership, communication, and team management skills

Good understanding of food hygiene, food safety, and workplace safety standards

Excellent organisational, problem-solving, and time management abilities

Responsible, disciplined, and able to perform well under pressure

Willing to work weekends, public holidays, and flexible shifts when required