The Head Chef is responsible for overseeing the entire kitchen operation, ensuring the highest standards of food quality, consistency, and presentation. They will lead the culinary team in developing menus, maintaining food costs, implementing systems, and ensuring compliance with health and safety regulations. The Head Chef plays a vital role in upholding the restaurant’s brand identity and delivering an exceptional dining experience to guests.

Key Responsibilities

• Menu Development & Innovation
• Create, update, and refine menus aligned with the restaurant’s brand identity and market positioning.
• Introduce seasonal specials and unique dishes to differentiate the restaurant in a competitive market.
• Kitchen Management
• Supervise daily kitchen operations, ensuring smooth workflow and timely service.
• Oversee inventory control, ordering, and stock rotation to minimize waste.
• Quality & Consistency
• Maintain high standards in food preparation, cooking, and plating.
• Conduct regular taste tests and quality checks before service.
• Team Leadership
• Recruit, train, and mentor BOH staff (chefs, cooks, stewards).
• Delegate tasks effectively and foster teamwork in a high-pressure environment.
• Cost Control & Budgeting
• Manage food costs and portioning to meet profitability targets.
• Work with management on pricing strategies and supplier negotiations.
• Health & Safety Compliance
• Ensure strict adherence to sanitation, hygiene, and safety regulations.
• Implement proper food storage, handling, and equipment maintenance protocols.
• Collaboration
• Work closely with management on restaurant goals, promotions, and events.
• Support FOH team to ensure seamless guest experience.

Qualifications

• Proven experience as Head Chef or Executive Chef in a reputable restaurant or hotel.
• Strong background in menu planning, kitchen management, and cost control.
• Formal culinary education or equivalent professional training preferred.
• In-depth knowledge of culinary techniques, international and local cuisines, and modern food trends.

Skills & Attributes

• Exceptional leadership and team management skills.
• Creativity and passion for food innovation.
• Strong organizational and multitasking abilities.
• Excellent communication skills, able to work collaboratively with FOH and management.
• Financial acumen in food costing, inventory, and budgeting.
• Ability to thrive in a high-pressure, fast-paced kitchen environment.

Other Requirements

• Willingness to work flexible hours, including nights, weekends, and holidays.
• Physically fit to handle long hours standing and working in a hot kitchen.
• Commitment to maintaining and elevating the restaurant’s brand identity.