Head Chef

Responsibilities

• Oversee daily kitchen operations to ensure smooth and high-quality service.
• Train, supervise, and support kitchen staff.
• Set and maintain kitchen standards, policies, and food quality.
• Coordinate with front-of-house teams for efficient service.
• Plan and update menus based on the restaurant’s concept.
• Create new dishes and ensure consistency in taste and presentation.
• Monitor food trends and introduce new ideas when suitable.
• Manage kitchen budget, food costs, and labor allocation.
• Control inventory, order supplies, and minimize waste.
• Maintain strong relationships with suppliers.
• Ensure strict compliance with hygiene, safety, and health regulations.
• Conduct regular kitchen inspections and ensure readiness for audits.

Requirements

• Proven experience as a Head Chef or Senior Sous Chef.
• Strong leadership, communication, and people-management skills.
• Solid knowledge of culinary techniques and kitchen operations.
• Creative in menu planning and dish development.
• Strong understanding of cost control and inventory management.
• Able to work under pressure in a fast-paced environment.
• Flexibility to work evenings, weekends, and public holidays.
• Food safety and hygiene certification preferred.