Job Summary:
The Head Chef is responsible for overseeing the daily operations of the kitchen, including menu planning, food preparation, staff management, and ensuring the highest standards of food quality, hygiene, and safety. They lead the culinary team and play a key role in shaping the dining experience of the establishment.

Key Responsibilities:
Menu Planning & Development:

Design and regularly update creative, seasonal, and cost-effective menus.

Ensure menus meet dietary requirements and customer expectations.

Kitchen Management:

Supervise and coordinate all kitchen activities.

Ensure efficient food preparation and presentation.

Manage kitchen schedules, stock, and inventory.

Staff Leadership & Training:

Recruit, train, and mentor kitchen staff (chefs, cooks, kitchen assistants).

Conduct regular performance evaluations and enforce kitchen discipline.

Quality Control:

Ensure food is consistently prepared to high standards.

Conduct regular food tastings and quality assurance checks.

Health, Safety & Hygiene:

Enforce strict hygiene and food safety standards (HACCP).

Maintain compliance with health regulations and cleanliness standards.

Budgeting & Cost Control:

Monitor food costs and control waste.

Work within budget guidelines while maximizing profitability.

Supplier & Inventory Management:

Build relationships with food suppliers and negotiate contracts.

Oversee inventory and ensure stock levels are maintained.

Key Skills & Qualifications:
Proven experience as Head Chef, Sous Chef, or equivalent role.

Culinary degree or professional chef certification preferred.

Deep knowledge of culinary trends, food quality, and kitchen operations.

Strong leadership, communication, and organizational skills.

Ability to remain calm under pressure and manage time effectively.

Work Environment:
Fast-paced kitchen environment.

Long hours, including evenings, weekends, and holidays.

Physically demanding (standing, lifting, working in hot conditions).

Please send your resume/CV