Responsibilities

Lead and supervise daily kitchen operations to ensure efficient workflow and maintain high food quality standards
Train, mentor, and develop kitchen staff by assigning duties, providing guidance, and conducting on-the-job training to enhance team performance
Plan and curate menus that maintain consistency, quality, and cost-effectiveness aligned with business goals
Oversee food preparation and cooking processes to ensure strict compliance with recipes, presentation standards, and quality requirements
Manage food costs, labour costs, inventory, procurement, and overall kitchen profitability through effective resource control
Prepare staff work schedules and allocate manpower based on operational needs to optimize productivity
Ensure compliance with food safety, workplace safety, hygiene, and sanitation standards to maintain a safe kitchen environment
Coordinate with management to resolve operational issues and ensure smooth kitchen operations
Monitor stock levels, receive supplies, and maintain proper storage of food and kitchen materials to prevent waste and shortages
Perform additional duties as assigned by Management to support kitchen and business objectives

Requirements

Proven experience as a Head Chef or Executive Chef in a high-volume kitchen
Strong knowledge of kitchen management, food costing, inventory control, and menu planning
Extensive culinary experience with a strong understanding of cooking techniques, ingredients, recipes, kitchen equipment, and food preparation procedures
Excellent leadership, communication, and team management skills
Strong organisational and problem-solving abilities with the capacity to make decisions under pressure
Physical fitness to work effectively in a fast-paced kitchen environment
Willingness to work rotating shifts, weekends, and public holidays as required

Head Chef