As a Head Chef you will be responsible for overseeing the kitchen’s daily operations, managing staff, planning menus, ensuring food quality, maintaining safety and hygiene standards, and controlling costs.

This role requires strong leadership, creativity, and the ability to deliver exceptional dining experiences.

Key Responsibilities:

1. Menu Planning & Creation

• Create, plan, and update regular and seasonal menus
• Create new dishes and improve existing recipes for quality, presentation, and profitability.
• Ensure menu items meet brand standards.

2. Kitchen Operations

• Oversee day-to-day kitchen operations, ensuring smooth workflow and timely service.
• Maintain high standards of food quality, consistency, and presentation.
• Supervise cooking, preparation, and plating processes.

3. Staff Management

• Recruit, train, lead and mentor kitchen staff.
• Schedule shifts and delegate tasks efficiently.
• Conduct performance evaluations and foster a positive, productive work environment.

4. Food Safety & Hygiene

• Ensure compliance with health, safety, and sanitation regulations.
• Implement and maintain food safety systems.
• Conduct regular kitchen inspections and audits.

5. Budget & Cost Control

• Monitor food and labor costs to achieve budget targets.
• Source ingredients and negotiate with suppliers for quality and cost efficiency.
• Reduce wastage through proper portioning and stock control.