We are seeking a highly experienced, creative, and operationally strong Head Chef to lead and develop our kitchen operations.

The ideal candidate must combine culinary expertise, menu development capabilities, strong leadership, and professional kitchen management. This role requires someone capable of building and maintaining kitchen operations according to leading international hospitality and food-safety standards.

Key Responsibilities

- Take full leadership and operational responsibility for the kitchen.
- Lead, manage, train, evaluate, and develop the kitchen team while maintaining a professional and disciplined working environment.
- Develop new menus, recipes, and food concepts across various cuisines, from initial concept and testing through costing, standardization, and successful implementation.
- Create and maintain standardized recipes, preparation procedures, portion specifications, plating standards, and production guidelines.
- Establish and continuously improve kitchen SOPs, policies, checklists, workflows, and operational controls.
- Implement and maintain high industry standards and recognized food-safety and quality-management practices, including HACCP principles, ISO-aligned systems, and other applicable international standards.
- Ensure full compliance with food safety, hygiene, sanitation, allergen management, temperature control, storage, traceability, and documentation requirements.
- Maintain consistent standards for food quality, taste, presentation, portioning, and service execution.
- Manage food costs, recipe costing, yield, portion control, waste reduction, and overall kitchen profitability.
- Oversee inventory management, stock rotation, receiving, storage, ordering requirements, and supplier quality.
- Develop effective kitchen layouts, workflows, preparation systems, and production plans to improve efficiency and service speed.
- Conduct regular kitchen inspections, quality checks, staff assessments, and corrective actions.
- Ensure the kitchen is consistently prepared for internal and external inspections and audits.
- Work closely with management on menu strategy, product innovation, operational development, cost optimization, and continuous improvement.
- Establish a strong culture of accountability, consistency, cleanliness, discipline, and continuous improvement within the kitchen.

Candidate Requirements

- Proven experience as a Head Chef, Executive Chef, Senior Sous Chef, or equivalent senior kitchen leadership position.
- Strong and demonstrable leadership, people-management, and team-development skills.
- Proven ability to independently develop and implement menus across multiple cuisines.
- Strong understanding of professional kitchen systems, SOP development, documentation, and operational controls.
- Practical knowledge of HACCP, food-safety management systems, ISO-related standards, and international kitchen best practices.
- Strong knowledge of food costing, inventory management, waste control, procurement, and kitchen profitability.
- Ability to establish professional kitchen systems and raise existing operations to higher industry standards.
- Excellent organizational, problem-solving, communication, and decision-making skills.
- Strong attention to detail with the ability to maintain standards during high-volume and high-pressure operations.
- Hands-on leadership approach and willingness to actively participate in kitchen operations when required.
- Experience working with reputable restaurant groups, hotels, hospitality companies, or professionally structured F&B operations is highly preferred.

Ideal Candidate

We are looking for more than an experienced cook. The successful candidate should be a strong kitchen leader and operator who can develop people, create new menus across different cuisines, establish professional systems, control costs, and implement internationally recognized standards throughout the kitchen operation.

Please send your resume/CV