Head Chef

Operational Management

• Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time.
• Maintain restaurant operations within targeted food cost percentages while meeting guest expectations.
• Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures.
• Estimate weekly production needs and communicate daily requirements to kitchen staff.
• Monitor and control food costs in line with management objectives.
• Oversee purchasing activities and ensure supply chain management meets company standards.
• Participate in and supervise monthly inventory processes alongside the restaurant manager.
• Maintain purchasing, receiving, and food storage standards.
• Ensure all kitchen equipment is properly maintained with minimal breakage.

Food Quality & Compliance

• Ensure compliance with hygiene, sanitation, and food safety regulations.
• Verify the quality of raw and cooked food products to meet established standards.
• Maintain high standards of food presentation, flavor, and overall quality.
• Ensure adherence to all applicable laws, regulations, and company policies.

Leadership & Team Management

• Supervise and coordinate kitchen staff engaged in food preparation.
• Lead shifts, actively participating in food preparation and execution.
• Promote productivity, discipline, and high morale among team members.
• Communicate expectations clearly and ensure team understanding of roles and responsibilities.
• Foster a culture of trust, respect, and collaboration within the team.
• Act as a role model by demonstrating professionalism, integrity, and leadership.
• Build strong working relationships and maintain open communication across all levels.

Financial & Business Awareness

• Support sound financial decision-making and operational efficiency.
• Contribute to maintaining profitability through effective cost control and productivity management.

HR & Training

• Ensure continuous training and development of all team members.
• Identify and nurture talent within the team.
• Participate in recruitment processes and coordinate with HR.
• Ensure timely completion of probation reviews, appraisals, and documentation.
• Promote a positive and engaging team culture at all times.

Health & Safety

• Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen.
• Ensure compliance with health and safety legislation and food hygiene standards.