Operational Management

Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time.
Maintain restaurant operations within targeted food cost percentages while meeting guest expectations.
Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures.
Estimate weekly production needs and communicate daily requirements to kitchen staff.
Monitor and control food costs in line with management objectives.
Oversee purchasing activities and ensure supply chain management meets company standards.
Participate in and supervise monthly inventory processes alongside the restaurant manager.
Maintain purchasing, receiving, and food storage standards.
Ensure all kitchen equipment is properly maintained with minimal breakage.

Food Quality & Compliance

Ensure compliance with hygiene, sanitation, and food safety regulations.
Verify the quality of raw and cooked food products to meet established standards.
Maintain high standards of food presentation, flavor, and overall quality.
Ensure adherence to all applicable laws, regulations, and company policies.

Leadership & Team Management

Supervise and coordinate kitchen staff engaged in food preparation.
Lead shifts, actively participating in food preparation and execution.
Promote productivity, discipline, and high morale among team members.
Communicate expectations clearly and ensure team understanding of roles and responsibilities.
Foster a culture of trust, respect, and collaboration within the team.
Act as a role model by demonstrating professionalism, integrity, and leadership.
Build strong working relationships and maintain open communication across all levels.

Financial & Business Awareness

Support sound financial decision-making and operational efficiency.
Contribute to maintaining profitability through effective cost control and productivity management.

HR & Training

Health & Safety

Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen.
Ensure compliance with health and safety legislation and food hygiene standards.

Head Chef