Head Chef

About the role

The Head Chef oversees the daily kitchen operations, ensuring high-quality food preparation, consistent taste and presentation, proper food safety, efficient kitchen management, and excellent service standards.

Key responsibilities

• Supervise and manage the daily operations of the kitchen.
• Lead, train, and motivate kitchen staff, including Sous Chefs, Line Cooks, and Kitchen Staff.
• Plan menus and develop new dishes based on guest preferences and business requirements.
• Ensure all food is prepared according to established recipes, quality standards, and presentation guidelines.
• Monitor food quality, taste, portion sizes, and presentation.
• Ensure proper food storage, handling, sanitation, and hygiene procedures.
• Monitor food costs, portions, waste, and kitchen expenses.
• Coordinate with the Purchasing Department to ensure availability and quality of ingredients.
• Conduct regular inventory checks and monitor kitchen supplies.
• Ensure kitchen equipment is properly used, cleaned, and maintained.

About you

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field is preferred.
• At least 5–7 years of culinary experience, with previous supervisory or leadership experience.
• Hotel, resort, or fine-dining experience is an advantage.
• Strong knowledge of food preparation, menu development, kitchen operations, and food safety.
• Excellent leadership, organizational, and communication skills.
• Knowledge of food costing, inventory management, and cost control.
• Creative and passionate about food and culinary trends.
• Able to work under pressure in a fast-paced environment.
• Willing to work shifting schedules, weekends, and holidays.