Head Chef

Key Responsibilities

• Lead, train, and manage the kitchen team to ensure smooth daily operations.
• Oversee food preparation, cooking, plating, and presentation to maintain consistent quality.
• Develop and improve menus, recipes, and seasonal offerings in collaboration with management.
• Ensure all dishes are prepared according to company standards, recipes, and specifications.
• Monitor food quality, portion control, and cost management to achieve operational targets.
• Manage inventory, ordering, receiving, and proper storage of ingredients.
• Minimize food wastage and control kitchen expenses.
• Maintain high standards of hygiene, food safety, and cleanliness in accordance with company guidelines.
• Plan kitchen schedules, staff allocation, and daily workflow.
• Conduct regular training and coaching to improve team skills and performance.
• Coordinate with restaurant operations, purchasing, and management teams to support business needs.
• Handle customer feedback and resolve food quality-related issues professionally.
• Ensure kitchen equipment is properly maintained and report any maintenance issues.
• Stay updated with food trends and introduce new ideas to improve the dining experience.

Job Requirements

• Minimum 5–8 years of professional kitchen experience, with at least 2–3 years in a Head Chef or senior leadership role.
• Experience managing a team in a restaurant.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Excellent leadership, communication, and team management skills.
• Ability to work under pressure and manage multiple priorities.
• Strong understanding of menu planning, costing, and inventory control.
• Creative mindset with good knowledge of current food trends.
• Good problem-solving and decision-making abilities.
• Strong attention to detail and commitment to maintaining quality standards.
• Ability to train and motivate kitchen staff.
• Relevant culinary qualifications or professional training is preferred.