Department: Kitchen / Food & Beverage

Job Summary

The Head Chef is responsible for overseeing all kitchen operations, ensuring high standards of food quality, hygiene, safety, and efficient service delivery. The role involves menu planning, staff supervision, cost control, and maintaining consistent culinary excellence in line with the organization’s standards.

Key Responsibilities

Kitchen Operations

• Plan, prepare, and oversee the preparation of all meals to ensure quality, consistency, and timely service.
• Develop and review menus in line with customer preferences, seasonal availability, and budget.
• Ensure standard recipes and portion control are strictly followed.

Team Leadership & Supervision

• Supervise, train, and motivate kitchen staff, including cooks, sous chefs, and kitchen assistants.
• Prepare duty rosters and ensure adequate staffing for all shifts.
• Conduct regular performance monitoring and provide coaching where necessary.

Food Safety & Hygiene

• Ensure strict compliance with food safety standards, hygiene regulations, and health inspections.
• Maintain a clean, organized, and safe kitchen environment at all times.
• Enforce proper storage, labeling, and handling of food items.

Inventory & Cost Control

• Manage food inventory, stock levels, and requisitions to avoid shortages or wastage.
• Monitor food costs and work within approved budgets.
• Coordinate with procurement for timely supply of quality ingredients.

Quality Control & Customer Satisfaction

• Ensure meals meet presentation and taste standards consistently.
• Handle food-related complaints professionally and promptly.
• Innovate and improve dishes to enhance customer satisfaction.

Administration & Reporting

• Prepare daily and weekly kitchen reports as required.
• Ensure proper documentation of kitchen operations and compliance records.
• Collaborate with management on kitchen planning and improvements.

Qualifications & Experience

• Diploma or Certificate in Culinary Arts or related field.
• Minimum of 6–10 years experience in a similar role within the hospitality industry.
• Strong knowledge of food safety and hygiene standards.
• Experience in menu development and kitchen cost control.

Skills & Competencies

• Excellent leadership and team management skills.
• Strong organizational and time management abilities.
• Creativity and attention to detail.
• Ability to work under pressure and meet deadlines.
• Good communication and interpersonal skills.