Head Chef – Job Responsibilities

• Oversee and manage all kitchen operations, ensuring smooth day-to-day execution

• Plan, develop, and update menus in line with the restaurant’s concept, seasonality, and cost targets

• Maintain consistent food quality, presentation, and portion control across all dishes

• Lead, train, and supervise kitchen staff, including scheduling, performance management, and skill development

• Ensure compliance with food safety, hygiene, and sanitation standards (e.g. SFA requirements)

• Manage food costs, inventory, ordering, and supplier relationships to minimise waste and control expenses

• Collaborate with management on pricing, promotions, and special events

• Monitor kitchen equipment maintenance and arrange repairs or replacements when necessary

• Handle customer feedback related to food and take corrective actions where required

• Uphold a positive, disciplined, and professional kitchen culture at all times