HEAD CHEF

Key Responsibilities

• Develop innovative, high-quality menus that align with our concept and guest preferences.
• Oversee daily kitchen operations, food preparation, cooking, and plating standards.
• Manage kitchen inventory, supplier procurement, and food cost controls to maximize profitability.
• Train, mentor, and supervise kitchen staff to maintain high performance and kitchen morale.
• Ensure full compliance with food safety, hygiene regulations (HACCP), and sanitation standards.
• Monitor waste control and conduct regular kitchen equipment maintenance checks.

Requirements

• Minimum 3–5 years of experience as a Head Chef or Sous Chef in a reputable restaurant, hotel, or villa property.
• Strong expertise in culinary management, kitchen budgeting, and cost control.
• Proven leadership skills with the ability to manage and inspire a diverse kitchen team.
• Deep knowledge of food safety regulations, kitchen hygiene, and inventory management systems (POS/inventory software).
• Flexible, highly organized, and able to perform under pressure in a fast-paced environment.
• Certification in Food Safety/Hygiene is a strong advantage.

Skills: Microsoft Excel, Microsoft Word, Administration, Public Speaking, Teamwork, Baking, Food Decoration, Microsoft Office, Cook, Customer Service