Overview:

We are looking for a passionate, creative, and strong leadership-driven Head Chef to lead our kitchen operations. The ideal candidate must be highly proactive, innovative with menu development, operationally strong, and able to lead the kitchen team with professionalism, respect, and discipline. This role requires someone who is commercially aware, quality-focused, and capable of driving both culinary excellence and profitability.

Key Responsibilities:

• Lead and manage the overall kitchen operations efficiently and professionally
• Inspire, guide, and motivate the kitchen team while maintaining a respectful and positive working environment
• Continuously create and develop innovative menu items and seasonal specials
• Take initiative to refresh or replace menu items that are underperforming or not moving well
• Ensure consistency, quality, presentation, and taste standards across all dishes
• Work closely with management and stakeholders to align menus and kitchen operations with business goals
• Operate and manage Josper oven cooking techniques confidently and effectively
• Prepare accurate food costing and recipe costing for all menu items
• Monitor and control kitchen expenses to improve profit margins and minimise wastage
• Maintain strict kitchen hygiene, cleanliness, food safety, and sanitation standards at all times
• Ensure the kitchen remains organised, clean, and in tip-top operational condition
• Forecast sales trends, stock requirements, and purchasing needs effectively
• Build and maintain strong working relationships with suppliers and vendors
• Monitor inventory levels, stock rotation, and ordering processes
• Train, mentor, and develop kitchen staff to improve team performance and consistency
• Work collaboratively with front-of-house teams and other departments to ensure smooth daily operations
• Handle kitchen challenges calmly, professionally, and solution-oriented under pressure

Requirements:

• Proven experience as a Head Chef or Senior Sous Chef in a high-volume restaurant or hospitality environment
• Strong leadership skills with the ability to manage teams firmly but respectfully
• Highly creative with strong passion for menu innovation and food presentation
• Proactive mindset with strong initiative and problem-solving abilities
• Experience working with Josper oven cooking methods
• Strong understanding of food costing, inventory control, and kitchen profitability
• Excellent knowledge of food hygiene, kitchen safety, and sanitation standards
• Good forecasting and operational planning skills
• Strong communication and stakeholder management abilities
• Able to work effectively in a fast-paced environment
• Team-oriented attitude with strong interpersonal skills
• Flexible, disciplined, and performance-driven

Preferred Qualities:

• Commercially minded with strong focus on increasing revenue and improving margins
• Keeps up with market trends, customer preferences, and new culinary ideas
• Leads by example with professionalism, discipline, and accountability
• Passionate about building a strong kitchen culture and developing team members