Head Chef

Position Overview

We are seeking an experienced, creative, and hands-on Head Chef to lead the kitchen team and oversee all aspects of food preparation, kitchen operations, menu development, and food quality. The ideal candidate will have strong culinary and leadership skills, with a passion for delivering consistently high-quality food while maintaining excellent food safety, hygiene, and operational standards.

Key Responsibilities

• Lead and manage daily kitchen operations, ensuring smooth and efficient service.
• Plan, prepare, and oversee the production of high-quality dishes according to company standards.
• Develop and update menus, recipes, seasonal dishes, and daily specials in collaboration with management.
• Ensure consistency in taste, presentation, portion control, and food quality.
• Lead, train, motivate, and supervise chefs, kitchen assistants, and other kitchen staff.
• Prepare staff schedules, allocate duties, and manage staffing levels according to business needs.
• Monitor food preparation, cooking, plating, and service to ensure timely and consistent output.
• Manage food purchasing, supplier relationships, stock levels, deliveries, and ingredient quality.
• Control food costs, portion sizes, waste, and kitchen expenses to support profitability.
• Maintain high standards of food safety, hygiene, cleanliness, and kitchen organization.
• Ensure all company policies, procedures, and relevant food safety regulations are followed.
• Monitor kitchen equipment and arrange maintenance or repairs when required.
• Work closely with management and front-of-house teams to ensure smooth service and customer satisfaction.
• Identify opportunities to improve menu quality, kitchen efficiency, cost control, and overall food operations.
• Prepare and review food cost, stock, and kitchen performance reports when required.

Requirements

• Proven experience as a Head Chef, Executive Chef, Sous Chef, or in a similar senior kitchen role.
• Strong culinary skills and extensive knowledge of food preparation, cooking techniques, and menu development.
• Strong leadership and team management skills.
• Good understanding of food costing, portion control, stock management, and purchasing.
• Excellent knowledge of food safety, hygiene, HACCP, and workplace safety standards.
• Creative, organized, and able to maintain consistent food quality under pressure.
• Strong communication, problem-solving, and time-management skills.
• Ability to work effectively in a fast-paced kitchen environment.
• Proactive, responsible, and professional attitude.
• Ability to work flexible hours, including evenings, weekends, and public holidays when required.
• Relevant culinary, hospitality, or food safety qualifications are an advantage.