Job Description

Overview

The Head Chef is responsible for leading the kitchen team, overseeing all food preparation and service, and ensuring that the highest culinary standards are consistently met. This role requires strong leadership, creativity, and operational expertise to deliver high-quality dishes while maintaining cost efficiency and adherence to food safety standards.

Key Responsibilities

1. Culinary Leadership & Menu Development

Lead, inspire, and manage the kitchen team to deliver consistent, high-quality food. Develop, plan, and update menus that reflect the restaurant's concept, customer preferences, and seasonal produce. Innovate with new dishes, specials, and seasonal menus to drive customer interest and sales.

2. Kitchen Operations

Oversee daily kitchen operations, ensuring smooth service during peak and off-peak hours. Ensure proper portion control, presentation, and consistency of all dishes served. Monitor kitchen equipment and arrange timely maintenance or replacement as needed.

3. Cost & Inventory Management

Manage food costs, wastage, and portion control to achieve targeted food cost percentages. Supervise ordering, receiving, and storage of ingredients, ensuring stock levels are maintained without over-ordering. Conduct regular stock takes and implement sustainable practices to minimize waste.

4. Food Safety & Hygiene

Enforce strict compliance with food safety, hygiene, and sanitation standards. Ensure the kitchen complies with all health regulations and licensing requirements. Train and monitor staff on proper food handling and kitchen safety procedures.

5. Team Management & Training

Recruit, train, and mentor kitchen staff, fostering a positive and efficient work culture. Schedule and deploy kitchen staff effectively to meet business needs. Conduct regular performance reviews and provide constructive feedback.

6. Collaboration & Communication

Work closely with the Front-of-House team to ensure smooth coordination and customer satisfaction. Provide input to management regarding promotions, events, and special menus. Report on kitchen performance, food costs, and operational challenges to management.

Requirements

Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in a busy restaurant environment. Strong leadership, organizational, and communication skills. Creativity and passion for culinary innovation. In-depth knowledge of food safety regulations and kitchen operations. Ability to manage costs, inventory, and budgets effectively. * Flexibility to work evenings, weekends, and public holidays as required.