Head Chef

Description

We are on the lookout for a passionate and results-driven Head Chef to lead the back-of-house operations across our culinary brand. This individual will oversee menu development, kitchen workflow, staff supervision, hygiene standards, and food cost control. The ideal candidate will bring both creativity and discipline to the kitchen, ensuring top-notch food quality and operational efficiency at all times.

Responsibilities and Duties

*Design and develop innovative menus aligned with the brand’s culinary vision *Coordinate the daily activities of kitchen leadership and team members, including Kitchen Managers, Culinary Supervisors, and kitchen crew *Approve procurement of food items and ingredients necessary for daily operations *Maintain strict standards of cleanliness, hygiene, and food safety across all kitchen areas *Implement ongoing food safety and sanitation training to enhance staff awareness and accident prevention *Develop and document kitchen manuals, recipe standards, preparation methods, and plating techniques to ensure consistency and quality *Assist with budget forecasting for food and labor costs, monitor actual vs. projected performance, and implement changes as needed to stay on track *Optimize staffing schedules to maintain quality while ensuring cost-effective labor usage *Monitor food and labor expenses to support profitability goals *Establish regular schedules for cleaning and equipment upkeep in the kitchen *Provide mentorship, training, and professional growth opportunities to kitchen staff *Occasionally engage with guests in the dining area to enhance customer experience * Must be available to work weekends and public holidays

Qualifications and Requirements

*A Professional Certificate or equivalent qualification in culinary arts, foodservice, or a related field *Minimum of 5 years of hands-on kitchen leadership experience *Proven skills in staff supervision, kitchen workflow management, and menu planning *Strong background in food cost control, budgeting, and operational planning *Solid understanding of HACCP, food safety, and workplace hygiene best practices *Ability to lead a team in a high-pressure environment while maintaining consistent food quality *Committed, proactive, and able to adapt to evolving operational needs

Working Condition

Salary

Basic Salary 4300