Head Chef

Responsibilities

• Lead and supervise daily kitchen operations to ensure efficient workflow and maintain high food quality standards
• Train, mentor, and develop kitchen staff by assigning duties, providing guidance, and conducting on-the-job training to enhance team performance
• Plan and curate menus that maintain consistency, quality, and cost-effectiveness aligned with business goals
• Oversee food preparation and cooking processes to ensure strict compliance with recipes, presentation standards, and quality requirements
• Manage food costs, labour costs, inventory, procurement, and overall kitchen profitability through effective resource control
• Prepare staff work schedules and allocate manpower based on operational needs to optimize productivity
• Ensure compliance with food safety, workplace safety, hygiene, and sanitation standards to maintain a safe kitchen environment
• Coordinate with management to resolve operational issues and ensure smooth kitchen operations
• Monitor stock levels, receive supplies, and maintain proper storage of food and kitchen materials to prevent waste and shortages
• Perform additional duties as assigned by Management to support kitchen and business objectives

Requirements

• Proven experience as a Head Chef or Executive Chef in a high-volume kitchen
• Strong knowledge of kitchen management, food costing, inventory control, and menu planning
• Extensive culinary experience with a strong understanding of cooking techniques, ingredients, recipes, kitchen equipment, and food preparation procedures
• Excellent leadership, communication, and team management skills
• Strong organisational and problem-solving abilities with the capacity to make decisions under pressure
• Physical fitness to work effectively in a fast-paced kitchen environment
• Willingness to work rotating shifts, weekends, and public holidays as required