Head Chef

About this role

Head Chef

Job Summary

The Head Chef is responsible for leading all kitchen operations, ensuring the consistent delivery of exceptional cuisine while maintaining the highest standards of food quality, presentation, hygiene, and efficiency. This role oversees food preparation, food costing, inventory management, kitchen staff performance, and compliance with food safety regulations.

The Head Chef also contributes to menu development in collaboration with management, ensuring all approved recipes, portions, and presentation standards are consistently followed. The Head Chef plays a key role in maintaining the restaurant's culinary identity and delivering an outstanding dining experience.

Key Responsibilities

• Lead and manage all kitchen operations to ensure the consistent preparation and presentation of high-quality dishes.
• Collaborate with management on the development of menus, seasonal specials, and new dishes that align with the restaurant's concept, brand, and profitability goals.
• Ensure only approved menu items and recipes are prepared and served, and that changes to recipes, ingredients, portion sizes, or presentation are not implemented without prior approval.
• Establish and maintain standardized recipes, portion sizes, plating specifications, and quality standards for approved menu items.
• Supervise, train, mentor, and evaluate all kitchen personnel while fostering a culture of teamwork, discipline, and continuous improvement.
• Monitor food quality, taste, freshness, and presentation to ensure consistency and guest satisfaction.
• Oversee food purchasing, inventory management, and supplier relationships while ensuring optimal stock levels.
• Control food costs by minimizing waste, monitoring portion control, and implementing cost-saving initiatives without compromising quality.
• Ensure full compliance with food safety, sanitation, occupational health, and HACCP standards.
• Develop kitchen schedules to ensure efficient staffing while managing labour costs.
• Collaborate with the Restaurant Manager and Bar Manager on promotions, special events, and private functions.
• Maintain kitchen equipment and coordinate maintenance or repairs when necessary.
• Stay informed of culinary trends and recommend new ideas that may enhance the restaurant's menu, reputation, and guest experience.
• Qualifications, Experience & Competencies
• Diploma or Degree in Culinary Arts or a related discipline.
• Minimum of five (5) years' experience as a Head Chef or Senior Sous Chef in a fine dining restaurant or luxury hotel.
• Demonstrated experience leading kitchen teams.
• Strong knowledge of international cuisine, food preparation techniques, menu engineering, and food costing.
• Thorough understanding of HACCP, food safety regulations, and sanitation standards.
• Excellent leadership, organizational, and communication skills.
• Strong commitment to consistency, standardized recipes, portion control, and presentation standards.
• Ability to perform effectively in a fast-paced, high-pressure environment.

- Creative, detail-oriented, and passionate about culinary excellence.

• Willingness to work evenings, weekends, and public holidays.

Reporting Relationship

Reports directly to the Restaurant Manager.