Head Chef

Job Summary

Lead culinary operations by designing menus, managing kitchen teams, controlling costs, and ensuring compliance with food safety standards to deliver exceptional dining experiences.

Responsibilities

• Design and refine menus to meet quality and guest satisfaction standards
• Set and maintain recipe standards ensuring consistent dish quality
• Inspect dishes for visual presentation and taste before service
• Recruit, train, mentor, and schedule kitchen staff to build a high-performance team
• Delegate kitchen tasks effectively to optimize workflow and collaboration
• Monitor food and labor costs to achieve budgetary targets and manage P&L responsibilities
• Oversee inventory levels, conduct monthly stock audits, and negotiate with vendors for quality ingredients at competitive prices
• Maintain cleanliness and hygiene standards to ensure full compliance with local food safety and sanitation regulations

Required competencies and certifications

• Minimum 5 years of professional kitchen experience, including supervisory or sous chef roles
• Relevant culinary arts degree, apprenticeship completion, or Commercial Cookery Certificate
• Certified Food Safety Supervisor training

Preferred competencies and qualifications

• Advanced culinary knowledge and refined palate to develop and assess menu items
• Effective communication skills to lead and coordinate kitchen staff
• Physical stamina to work long hours in a fast-paced kitchen environment