Job Summary:

The Head Chef is responsible for leading all kitchen operations, ensuring exceptional food quality, consistency, and efficiency. This role involves menu creation, team leadership, cost control, and maintaining high standards of hygiene and safety while delivering a strong culinary identity aligned with the organization’s concept.

Key Responsibilities:

Menu Planning & Development

·       Plan, design, and regularly update menus in line with the restaurant or brand concept

·       Develop seasonal menus, special dishes, and promotions

·       Ensure menu offerings balance creativity, profitability, and operational feasibility

Kitchen Operations Management

·       Oversee daily kitchen operations and ensure smooth workflow

·       Maintain high standards of food preparation, cooking, and presentation

·       Ensure timely service and coordination with front-of-house teams

Team Leadership & Management

·       Supervise, train, and manage kitchen staff (Sous Chefs, Line Cooks, etc.)

·       Lead by example to maintain discipline, professionalism, and teamwork

·       Conduct performance evaluations and support staff development

Food Quality & Consistency

·       Ensure all dishes meet quality, taste, and presentation standards

·       Standardize recipes and cooking procedures

·       Monitor portion control and plating consistency

Inventory & Cost Control

·       Monitor inventory levels and manage procurement of supplies

·       Control food costs, minimize waste, and optimize resource usage

·       Work closely with suppliers to ensure quality and cost efficiency

Hygiene, Health & Safety

·       Ensure compliance with food safety and sanitation standards (HACCP)

·       Maintain cleanliness and organization across all kitchen areas

·       Conduct regular checks on food storage, handling, and equipment

Budget & Financial Management

·       Manage kitchen budget and control operational expenses

·       Analyze cost reports and implement cost-saving initiatives

·       Ensure profitability without compromising quality

Collaboration & Customer Experience

·       Collaborate with management on events, promotions, and menu launches

·       Handle customer feedback related to food quality and service

·       Continuously improve guest dining experience

Equipment & Maintenance

·       Ensure proper use and maintenance of kitchen equipment

·       Coordinate repairs and preventive maintenance schedules

Requirements

Experience Required:

Minimum 10–15 years of culinary experience, with proven leadership in a senior kitchen role.

Qualifications:

·       Diploma or Degree in Culinary Arts, Hospitality Management, or related field

·       Certification in Food Safety / HACCP is mandatory

·       Advanced culinary training or international certifications are an advantage

·       Proven experience in managing large kitchen teams and operations

Skills & Competencies:

·       Strong leadership and team management skills

·       Excellent culinary knowledge and creativity

·       Financial and cost-control expertise

·       Strong organizational and multitasking abilities

·       Ability to work under pressure in a fast-paced environment

·       Excellent communication and problem-solving skills

·       Attention to detail and commitment to quality

Benefits

• Tax free basic Salary
  
• Housing
  
• Utility Bills
  
• Annual Leave tickets.
  
• Health Insurance