We are seeking a skilled and disciplined Head Chef to lead our kitchen operations. The ideal candidate is creative, highly organized, and capable of delivering consistent, high-quality food while managing costs, staff, and kitchen efficiency. This role requires both culinary excellence and strong leadership.
Key Responsibilities
Kitchen Leadership & Operations
- Oversee all kitchen operations, ensuring smooth day-to-day service
- Lead, train, and supervise kitchen staff to maintain high performance
- Maintain consistency in food quality, presentation, and portion control
- Enforce hygiene, food safety, and cleanliness standards at all times
Menu Development & Execution
- Design and update menus aligned with the hotel’s brand and target market
- Introduce seasonal dishes and specials to drive revenue
- Ensure all menu items are costed properly and remain profitable
Cost Control & Inventory Management
- Manage food costs, wastage, and stock levels effectively
- Source quality ingredients at competitive prices
- Conduct regular stock takes and maintain accurate inventory records
Staff Management
- Recruit, train, and mentor kitchen staff
- Create staff schedules and manage shifts efficiently
- Build a disciplined and motivated kitchen culture
Quality Control
- Ensure all dishes meet presentation and taste standards before leaving the kitchen
- Maintain consistency during high-volume service periods
- Handle customer feedback related to food and implement improvements
Requirements
- Proven experience as a Head Chef or Sous Chef in a hotel or high-volume restaurant
- Strong knowledge of local and international cuisine
- Solid understanding of food costing, kitchen operations, and stock control
- Leadership and team management skills
- Ability to work under pressure and maintain high standards
- Knowledge of food safety and hygiene regulations
Preferred Qualities
- Creative and business-minded (not just a cook—someone who understands profit)
- Strong attention to detail and consistency
- Good communication and problem-solving skills
- Experience in setting up menus for events, rooftop dining, or themed nights is an advantage
Key Performance Indicators (KPIs)
- Food cost percentage maintained within target
- Customer satisfaction and food quality ratings
- Kitchen cleanliness and hygiene compliance
- Staff performance and retention
- Reduction in wastage
What We Offer
- Competitive salary (based on experience)
- Opportunity to lead and shape a growing kitchen
- Creative freedom to develop menus and concepts
- Supportive and professional work environment
