Job Description:
The Head Chef will be responsible for leading the kitchen operations, ensuring exceptional food quality, maintaining hygiene standards, and managing kitchen staff efficiently.
Key Responsibilities:
- Lead and manage all kitchen operations
- Design and develop innovative menus aligned with brand standards
- Ensure food quality, presentation, and consistency
- Control food cost, waste management, and inventory
- Supervise, train, and mentor kitchen staff
- Ensure compliance with food safety and hygiene regulations
- Coordinate with suppliers for quality ingredients
Requirements:
- Proven experience as Head Chef or Executive Chef in reputable F&B establishments
- Strong leadership and team management skills
- Expertise in menu engineering and cost control
- Knowledge of international and/or regional cuisine
- Ability to work under pressure in a fast-paced environment
- Culinary degree or relevant certification preferred
