Head Chef

Responsibilities • Lead and supervise daily kitchen operations to ensure efficient workflow and maintain high food quality standards • Train, mentor, and develop kitchen staff by assigning duties, providing guidance, and conducting on-the-job training to enhance team performance • Plan and curate menus that maintain consistency, quality, and cost-effectiveness aligned with business goals • Oversee food preparation and cooking processes to ensure strict compliance with recipes, presentation standards, and quality requirements • Manage food costs, labour costs, inventory, procurement, and overall kitchen profitability through effective resource control • Prepare staff work schedules and allocate manpower based on operational needs to optimize productivity • Ensure compliance with food safety, workplace safety, hygiene, and sanitation standards to maintain a safe kitchen environment • Coordinate with management to resolve operational issues and ensure smooth kitchen operations • Monitor stock levels, receive supplies, and maintain proper storage of food and kitchen materials to prevent waste and shortages • Perform additional duties as assigned by Management to support kitchen and business objectives Requirements • Proven experience as a Head Chef or Executive Chef in a high-volume kitchen • Strong knowledge of kitchen management, food costing, inventory control, and menu planning • Extensive culinary experience with a strong understanding of cooking techniques, ingredients, recipes, kitchen equipment, and food preparation procedures • Excellent leadership, communication, and team management skills • Strong organisational and problem-solving abilities with the capacity to make decisions under pressure • Physical fitness to work effectively in a fast-paced kitchen environment • Willingness to work rotating shifts, weekends, and public holidays as required