Head Chef

Role Purpose

The Head Chef is responsible for the overall management of kitchen operations, ensuring exceptional food quality, consistency, cost control, hygiene compliance, and team leadership in line with the restaurant’s concept and brand standards.

Key Responsibilities

Kitchen Operations & Food Quality

• ·Plan, develop, and execute menus aligned with the restaurant’s concept, seasonal availability, and guest preferences
• Ensure consistent food quality, taste, portioning, and presentation across all services
• Supervise food preparation, cooking methods, and plating standards
• Conduct daily kitchen briefings and service planning
• Ensure timely food delivery during service while maintaining quality standards

Cost Control & Inventory Management

• Monitor food cost percentages and implement cost-control measures
• Minimize wastage through proper planning, portion control, and storage
• Oversee ordering, receiving, storage, and stock rotation (FIFO)
• Conduct regular inventory counts and variance analysis
• Work closely with management on budgeting and cost forecasting

People Management & Training

• Recruit, train, and develop kitchen staff
• Prepare duty rosters and manage attendance
• Conduct performance evaluations and coaching sessions
• Maintain discipline, teamwork, and professional kitchen culture
• Ensure clear delegation of duties and accountability

Hygiene, Safety & Compliance

• Enforce food safety, hygiene, and sanitation standards at all times
• Ensure compliance with local health regulations and internal SOPs
• Conduct regular hygiene inspections and corrective actions
• Ensure proper use and maintenance of kitchen equipment
• Implement safe work practices to prevent accidents

Coordination & Administration

• Coordinate with Restaurant and Bar teams for smooth service flow
• Participate in management meetings and operational planning
• Prepare reports on food cost, wastage, staffing, and kitchen performance
• Support special events, promotions, and menu engineering initiatives

Qualifications & Experience

• Pre- Opening experience is an added advantage
• Diploma or professional qualification in Culinary Arts preferred
• Minimum 5 years’ experience in a similar role
• Strong leadership and financial acumen
• Proven ability to manage high-volume operations