Head Chef

Description

We’re on the lookout for a seasoned Head Chef to lead our dynamic kitchen team and elevate our culinary offerings. The ideal candidate will be passionate about food quality, guest experience, and team development. If you're ready to bring innovation to the table and lead a high-performing kitchen, we want to hear from you. As Head Chef, you'll oversee all aspects of food production and kitchen operations, ensuring everything from menu development to food safety runs seamlessly. You'll play a key role in maintaining excellence across our culinary services and driving continuous improvement in both the kitchen's workflow and the guest experience.

Responsibilities and Duties

*Design and execute exceptional menu offerings that align with the restaurant’s vision and customer expectations *Inspire, coach, and manage the kitchen team to consistently deliver top-quality dishes *Collaborate with management to update menus based on seasonality, guest feedback, and market trends *Uphold strict standards of food hygiene, kitchen safety, and quality control at all times *Maintain and monitor stock levels—implementing inventory control systems, rotation practices, and proper storage *Prepare the kitchen for unexpected surges in demand, including emergency and high-volume scenarios *Control food costs and manage kitchen budgets, minimizing waste and optimizing resources *Oversee daily kitchen operations to ensure consistency, timeliness, and high service standards *Conduct regular kitchen inspections and implement corrective actions where needed *Assist in training new hires and provide ongoing skill development for kitchen staff *Keep internal documentation such as kitchen manuals, operating procedures, and recipe guidelines current and organized *Act as a key liaison between the kitchen and front-of-house teams, ensuring a smooth dining experience for all guests

Qualifications and Requirements

*Proven track record in a senior kitchen role, ideally with leadership or executive chef experience *Deep knowledge of food preparation, safety protocols, and current culinary trends *Strong leadership, organizational, and communication skills *Ability to manage and mentor a team while thriving under pressure *Solid understanding of inventory, stock management, and cost control procedures *Capable of updating and maintaining kitchen documentation and regulatory compliance records *Flexible, hands-on approach with a passion for delivering outstanding guest experiences *Experience working with menu development and dietary compliance (e.g., nutritional labeling, allergen awareness)

Working Condition

Salary

Basic Salary 3000