Hospitality and TourismFull-TimeMid-level(3-5 yrs)
Job Description
The Head Chef will be responsible for overseeing all kitchen operations, training culinary staff, food costing, menu development, food presentation, and overall food management. The role requires strong leadership, operational excellence, and financial acumen to ensure high-quality food standards and profitability.
Key Responsibilities
Oversee and manage all kitchen operations.
Lead and train kitchen staff, ensuring high standards of performance and discipline.
Develop menus with a focus on quality, creativity, and customer satisfaction.
Manage food costing, budgeting, and cost control to optimize profitability.
Ensure proper food presentation in line with brand standards.
Implement and monitor food safety standards, including HACCP compliance.
Manage inventory, waste control, and supplier coordination.
Analyze kitchen P&L and contribute to overall business performance.
Maintain high standards of hygiene, cleanliness, and safety.
Work closely with management to improve customer experience and operational efficiency.
Minimum Qualifications & Experience
Diploma or Degree in Culinary Arts, Hospitality, or a related field.
Minimum of 5 years’ experience as an Executive Chef in a reputable hospitality establishment.
Proven experience in team management and staff training.
Strong understanding of food costing, food management, and kitchen operations.
Customer-oriented with excellent leadership and communication skills.
Ability to analyze and manage P&L performance.
How to Apply
Interested and qualified candidates should forward their CV to: humanresourceadviser@gmail.com using the position "Head Chef" as the subject of the email.
