Head Chef

Job Summary Lead culinary operations by designing menus, managing kitchen teams, controlling costs, and ensuring compliance with food safety standards to deliver exceptional dining experiences. Responsibilities Design and refine menus to meet quality and guest satisfaction standards Set and maintain recipe standards ensuring consistent dish quality Inspect dishes for visual presentation and taste before service Recruit, train, mentor, and schedule kitchen staff to build a high-performance team Delegate kitchen tasks effectively to optimize workflow and collaboration Monitor food and labor costs to achieve budgetary targets and manage P&L responsibilities Oversee inventory levels, conduct monthly stock audits, and negotiate with vendors for quality ingredients at competitive prices Maintain cleanliness and hygiene standards to ensure full compliance with local food safety and sanitation regulations Required competencies and certifications Minimum 5 years of professional kitchen experience, including supervisory or sous chef roles Relevant culinary arts degree, apprenticeship completion, or Commercial Cookery Certificate Certified Food Safety Supervisor training Preferred competencies and qualifications Advanced culinary knowledge and refined palate to develop and assess menu items Effective communication skills to lead and coordinate kitchen staff Physical stamina to work long hours in a fast-paced kitchen environment