Head chef

The Head Chef is responsible for overseeing the overall kitchen operations, food preparation, menu execution, food quality, kitchen staff, and hygiene standards. The Head Chef leads the kitchen team to ensure that all dishes are prepared consistently, efficiently, and according to the company's quality and food safety standards.

Key Responsibilities

• Oversee and manage the daily operations of the kitchen.
• Plan and coordinate daily food preparation according to the menu and expected customer demand.
• Supervise cooks, kitchen assistants, and other kitchen staff.
• Assign kitchen duties and ensure staff carry out their responsibilities properly.
• Prepare and cook a variety of dishes according to established recipes and standards.
• Ensure consistency in taste, quality, presentation, and portion sizes.
• Develop and improve recipes and menu items when required.
• Check the quality, freshness, and quantity of ingredients before preparation.
• Monitor food inventory and inform management when ingredients need to be replenished.
• Coordinate with suppliers or purchasing staff regarding food ingredients and kitchen supplies.
• Monitor food costs and minimise unnecessary wastage.
• Ensure proper preparation and storage of cooked and uncooked food.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Ensure kitchen equipment, utensils, and work areas are properly cleaned and maintained.
• Train and guide kitchen staff on cooking methods, recipes, food handling, and hygiene procedures.
• Monitor the performance and discipline of kitchen staff.
• Coordinate with the F&B Supervisor or Operations Manager to ensure smooth daily operations.
• Ensure food is prepared and served on time, particularly during busy meal periods and catering events.
• Handle customer feedback relating to food quality and make necessary improvements.
• Check food before service to ensure it meets the required standards.
• Assist in planning food quantities for catering orders and special events.
• Ensure compliance with company procedures and applicable food safety requirements.
• Report kitchen equipment faults, ingredient shortages, and operational issues to management.
• Perform other kitchen and operational duties assigned by management.

Skills & Requirements

• Previous experience as a Head Chef, Chef, or Senior Cook in an F&B establishment.
• Strong knowledge of food preparation and cooking techniques.
• Good understanding of food hygiene and safe food handling practices.
• Able to supervise and lead a team of kitchen staff.
• Able to work efficiently under pressure during busy periods.
• Good time-management skills.
• Able to maintain consistent food quality and portion control.
• Responsible, disciplined, and able to work independently.
• Willing to work shifts, weekends, and public holidays where required.