Head Chef

Key Responsibilities:

• Lead kitchen operations and oversee food preparation for all Western cuisine dishes.
• Maintain high standards of food quality, presentation, and hygiene.
• Develop and update menus in line with seasonal ingredients and customer preferences.
• Supervise, train, and mentor junior kitchen staff.
• Manage inventory, control food costs, and minimize wastage.
• Ensure compliance with food safety and workplace safety regulations.

Requirements:

• Minimum 5 years of professional culinary experience in Western cuisine, with at least 2 years in a supervisory or senior role.
• Strong culinary knowledge and creativity in menu development.
• Excellent leadership, organizational, and communication skills.
• Ability to thrive under pressure in a fast-paced environment.
• Relevant culinary certifications will be an advantage.