Head Chef

Role Overview: The Head Chef is responsible for the overall management and performance of the restaurant’s kitchen operations. The Head Chef will also be in charge of overseeing the overall menu development. The Head Chef ensures that every dish reflects the restaurant’s vision and quality while facilitating a culture of professionalism and teamwork among the team. Job Responsibilities: Lead and oversee all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to established culinary standards. Design and update menus aligned with seasonality, guest preferences, and market developments. Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and HACCP standards. Manage kitchen budgets, control food costs and oversee inventory. Lead, train, and develop kitchen staff while fostering a respectful, accountable, and team-oriented kitchen culture. Collaborate closely with management and service teams to ensure alignment on restaurant goals, promotions, and events. Promote sustainable sourcing, waste reduction practices, and continuously seek opportunities to enhance productivity and guest satisfaction. Requirements: Minimum 3 years of experience as Head Chef or Senior Sous Chef Strong leadership, communication, and organizational skills. Strong culinary knowledge and experience in Western Cuisine or Modern Cafe Cuisine Excellent knowledge of food production, menu engineering, and cost management. Certification in food hygiene and safety (SFA Level 3 or higher) is mandatory. Passionate, disciplined, and committed to delivering culinary excellence.