Job Summary

We are seeking a highly skilled and experienced Head Chef to lead our kitchen operations. The successful candidate will be responsible for overall kitchen management, menu development, food quality control, cost management, and team leadership. This role requires a strong culinary background, operational discipline, and the ability to maintain high standards in a fast-paced environment.

Key Responsibilities

• Plan, develop, and update menus in line with seasonal availability and customer preferences
• Oversee daily kitchen operations to ensure smooth and efficient service
• Maintain high standards of food quality, presentation, and hygiene
• Supervise, train, and mentor kitchen staff
• Manage food costs, portion control, and waste reduction
• Monitor stock levels and coordinate ordering of supplies
• Ensure compliance with health, safety, and food handling regulations
• Work closely with management to align kitchen operations with business goals
• Handle customer feedback and special dietary requirements professionally

Qualifications & Experience

• Diploma or Certificate in Culinary Arts or Professional Cookery
• Minimum 5–8 years of kitchen experience, with at least 2–3 years in a supervisory or Head Chef role
• Strong leadership and team management skills
• Experience in menu planning and cost control
• Knowledge of food safety and hygiene standards
• Ability to work under pressure and maintain consistency

Key Competencies

• Leadership and team development
• Creativity and innovation
• Cost management and budgeting
• Attention to detail
• Strong organizational and communication skills

• Plan, develop, and update menus in line with seasonal availability and customer preferences
• Oversee daily kitchen operations to ensure smooth and efficient service
• Maintain high standards of food quality, presentation, and hygiene
• Supervise, train, and mentor kitchen staff
• Manage food costs, portion control, and waste reduction
• Monitor stock levels and coordinate ordering of supplies
• Ensure compliance with health, safety, and food handling regulations
• Work closely with management to align kitchen operations with business goals
• Handle customer feedback and special dietary requirements professionally

• Leadership and team development
• Creativity and innovation
• Cost management and budgeting
• Attention to detail
• Strong organizational and communication skills

• Diploma or Certificate in Culinary Arts or Professional Cookery
• Minimum 5–8 years of kitchen experience, with at least 2–3 years in a supervisory or Head Chef role
• Strong leadership and team management skills
• Experience in menu planning and cost control
• Knowledge of food safety and hygiene standards
• Ability to work under pressure and maintain consistency