Head Chef

..Job Responsibilities..

. Lead and oversee all daily kitchen operations to ensure smooth and efficient service

. Prepare, cook, and supervise the production of Western cuisine, including mains, appetisers, desserts, sauces, soups, and specialty menu items

. Develop, standardise, and continuously improve recipes, food preparation methods, and portion control standards

. Create and update menus in collaboration with management, taking into consideration food trends, customer preferences, and profitability

. Ensure consistent food quality, taste, presentation, and portion standards across all dishes

. Supervise, schedule, and coordinate kitchen staff to maintain an efficient workflow during service periods

. Recruit, train, mentor, and evaluate kitchen personnel on culinary techniques, food safety, and operational procedures

. Monitor inventory levels, manage ingredient ordering, and maintain proper stock control to minimise shortages and wastage

. Ensure compliance with all food hygiene, food safety, and workplace safety regulations

. Control food costs, labour costs, and kitchen expenses while maintaining quality standards

. Conduct regular quality checks on ingredients, food preparation processes, and finished dishes

. Assist management in business planning, kitchen operations, manpower planning, and continuous operational improvements

. Coordinate closely with front of house teams to ensure excellent customer experience and service efficiency

. Handle kitchen troubleshooting and operational challenges during peak periods

..Job Requirements..

. Minimum Degree in Management and Leadership, Business Management, Hospitality Management, Culinary Arts, or a related field

. Proven experience as a Head Chef, Executive Chef, Sous Chef, or Senior Chef in a Western restaurant, hotel, café, or hospitality establishment

. Strong knowledge of Western cuisine, food preparation techniques, menu development, and kitchen operations

. Demonstrated ability to manage kitchen operations independently

. Strong leadership, staff management, and team development skills

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

. Experience in inventory management, cost control, and kitchen budgeting

. Ability to work effectively in a fast paced and high pressure environment

. Excellent organisational, communication, and problem solving skills

. Responsible, disciplined, and committed to maintaining high culinary standards

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