HEAD CHEF

As a Head Chef you will be responsible for overseeing the kitchen’s daily operations, managing staff, planning menus, ensuring food quality, maintaining safety and hygiene standards, and controlling costs.

This role requires strong leadership, creativity, and the ability to deliver exceptional dining experiences.

Key Responsibilities

1. Menu Planning & Development

• Design, plan, and update seasonal menus in line with customer preferences and trends.
• Create new dishes and improve existing recipes for quality, presentation, and profitability.
• Ensure menu items meet brand standards and dietary requirements.

2. Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth workflow and timely service.
• Maintain high standards of food quality, consistency, and presentation.
• Supervise cooking, preparation, and plating processes.

3. Staff Management

• Recruit, train, and mentor kitchen staff.
• Schedule shifts and delegate tasks efficiently.
• Conduct performance evaluations and foster a positive, productive work environment.

4. Food Safety & Hygiene

• Ensure compliance with health, safety, and sanitation regulations.
• Implement and maintain HACCP or other food safety systems.
• Conduct regular kitchen inspections and audits.

5. Budget & Cost Control

• Monitor food and labor costs to achieve budget targets.
• Source ingredients and negotiate with suppliers for quality and cost efficiency.
• Reduce wastage through proper portioning and stock control.

6. Communication & Collaboration

• Work closely with restaurant management on promotions and special events.
• Communicate effectively with front-of-house staff for seamless service.
• Handle customer feedback and ensure satisfaction.