CHEF

The chef is responsible for overseeing daily front-of-house operations, ensuring excellent guest service, supervising staff, and maintaining service quality standards. This role ensures smooth restaurant operations, guest satisfaction, and compliance with hygiene and safety regulations.

Key Responsibilities

Supervise daily restaurant operations and front-of-house staff

Train, schedule, and manage service team including waiters, captains & hosts

Ensure high standards of customer service and handle guest complaints promptly

Coordinate with kitchen team for smooth food service and timely order delivery

Maintain cleanliness, hygiene, and safety standards as per company policies

Monitor inventory for service supplies and coordinate with purchasing team

Manage table reservations, guest flow, and dining room arrangements

Support marketing activities, promotions, and special events

Maintain daily service reports & submit to management

Ensure compliance with food safety and health standards

Maintain proper cash handling and billing processes

Skills & Qualifications

Diploma/Degree in Hotel Management or relevant field (preferred)

3–7 years experience in restaurant/hospitality service supervision

Strong leadership, customer service & communication skills

Knowledge of restaurant operations, POS systems & billing

Ability to manage staff and handle customer issues professionally

Excellent problem-solving and time-management skills

Key Competencies

Customer Service Excellence

Team Leadership & Training

Attention to Detail

Food Safety Standards

Conflict Resolution

Multi-tasking & Organizational Skills