Head Chef

Key Responsibilities

• Oversee daily kitchen operations across multiple outlets, ensuring consistency in quality, taste, and presentation.
• Develop and implement diverse international menus aligned with brand standards and customer expectations.
• Lead, train, and manage kitchen teams, ensuring effective staff scheduling, performance management, and skill development.
• Maintain strict food safety, hygiene, and HACCP standards across all outlets.
• Control food cost, inventory, and waste management to achieve financial targets.
• Collaborate with management on menu engineering, promotions, and seasonal offerings.
• Ensure efficient procurement and maintain strong relationships with suppliers and vendors.
• Monitor kitchen performance and implement continuous improvement initiatives.
• Ensure compliance with company policies and operational procedures.

Requirements

• Minimum 1015 years of culinary experience, with at least 5 years in a Head Chef or Executive Chef role.
• Proven experience in multi-outlet food service operations (hotels, restaurant groups, or food chains).
• Strong background in international cuisine and experience with well-known restaurant brands or hospitality groups.
• Excellent leadership and team management skills.
• Strong knowledge of menu development, food cost control, and kitchen operations management.
• Experience working in high-volume kitchens and fast-paced environments.
• Solid understanding of food safety regulations and HACCP standards.
• Strong organizational, communication, and problem-solving skills.