head kitchen

About the role

Lead all daily kitchen activities, ensuring smooth workflow from ingredient preparation to food service. Design, test, and regularly update menus while establishing recipe standards and plating procedures. Ensure every dish meets established standards for taste, hygiene, and portion size. Manage food costs, calculate raw material needs, control food waste, and coordinate supplier orders. Ensure the kitchen complies with food safety standards (HACCP/Sanitation) and workplace safety. Organize kitchen staff schedules, delegate tasks, maintain team discipline, and evaluate staff performance.

Key responsibilities

• Lead all daily kitchen activities and ensure smooth workflow from ingredient preparation to food service
• Design, test, and regularly update menus and establish recipe standards and plating procedures
• Ensure every dish meets established standards for taste, hygiene, and portion size
• Manage food costs, calculate raw material needs, and control food waste
• Coordinate supplier orders and manage inventory
• Ensure kitchen compliance with food safety standards (HACCP/Sanitation) and workplace safety
• Organize kitchen staff schedules and delegate tasks
• Maintain team discipline and evaluate staff performance

About you

• Advanced mastery of cooking techniques
• Leadership and team management skills
• Food cost analysis and budgeting expertise
• Strong communication skills under pressure
• Menu development and menu engineering capabilities
• Quick problem-solving ability
• Graduated from Culinary, Hospitality, or possess professional culinary certification
• Minimum 1–5 years of experience in kitchen leadership positions (e.g., Sous Chef or Head Kitchen)
• Understanding of current culinary trends, food characteristics, and supplier management
• Strong stamina for extended work hours and ability to work calmly in busy environments