Job Description

Key Responsibilities

• Lead and supervise all kitchen operations and culinary staff.
• Plan, develop, and update menus in line with the restaurant's concept and seasonal offerings.
• Ensure consistent food quality, presentation, and portion control.
• Manage food costs, inventory, and kitchen budgets effectively.
• Maintain compliance with food safety, hygiene, and health regulations.
• Train, mentor, and evaluate kitchen staff to ensure high performance.
• Coordinate with restaurant management to achieve operational and financial goals.
• Monitor stock levels and oversee purchasing of ingredients and supplies.
• Ensure kitchen equipment is properly maintained and operational.
• Foster a positive, productive, and professional work environment.

Qualifications

• Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume restaurant or hospitality environment.
• Culinary degree or relevant professional certification is preferred.
• Strong leadership, communication, and team management skills.
• Excellent knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Ability to work under pressure and manage multiple priorities.
• Strong organizational and problem-solving abilities.
• Flexibility to work evenings, weekends, and public holidays as required.

Preferred Skills

• Menu development and recipe standardization.
• Cost control and budgeting.
• Inventory and supplier management.
• Staff training and performance management.
• Creativity and passion for culinary excellence.