Head Chef / Team Leader

Key Responsibilities

Kitchen & Food Operations

• Plan, prepare, and oversee the production of high-quality food in accordance with company standards and recipes.
• Ensure consistency in taste, portion sizes, presentation, and food quality.
• Manage daily kitchen operations, including preparation, cooking, service, and closing procedures.
• Create and maintain menus, specials, and seasonal dishes where required.
• Monitor food quality, freshness, and proper storage of ingredients.
• Control food costs, portion control, waste, and inventory levels.
• Coordinate ordering and receiving of food and kitchen supplies.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.

Team Leadership & Staff Management

• Lead, motivate, and support the kitchen team to achieve operational and service goals.
• Delegate tasks effectively and ensure staff understand their responsibilities.
• Train and coach team members on food preparation, recipes, kitchen procedures, hygiene, and safety.
• Monitor staff performance and provide constructive feedback.
• Assist with staff scheduling, shift planning, and allocation of duties.
• Maintain discipline, professionalism, teamwork, and a positive working environment.
• Lead by example and remain calm and professional during busy service periods.
• Communicate effectively with management and other departments.

Food Safety & Hygiene

• Ensure compliance with food safety, hygiene, and sanitation standards.
• Maintain clean and organized food preparation and storage areas.
• Monitor food temperatures, storage procedures, labeling, and stock rotation.
• Ensure team members follow appropriate personal hygiene and food-handling practices.
• Report and address any food safety, equipment, or workplace hazards immediately.