We are seeking a skilled and disciplined Head Chef to lead our kitchen operations. The ideal candidate is creative, highly organized, and capable of delivering consistent, high-quality food while managing costs, staff, and kitchen efficiency. This role requires both culinary excellence and strong leadership.

Key Responsibilities

Kitchen Leadership & Operations

• Oversee all kitchen operations, ensuring smooth day-to-day service
• Lead, train, and supervise kitchen staff to maintain high performance
• Maintain consistency in food quality, presentation, and portion control
• Enforce hygiene, food safety, and cleanliness standards at all times

Menu Development & Execution

• Design and update menus aligned with the hotel’s brand and target market
• Introduce seasonal dishes and specials to drive revenue
• Ensure all menu items are costed properly and remain profitable

Cost Control & Inventory Management

• Manage food costs, wastage, and stock levels effectively
• Source quality ingredients at competitive prices
• Conduct regular stock takes and maintain accurate inventory records

Staff Management

• Recruit, train, and mentor kitchen staff
• Create staff schedules and manage shifts efficiently
• Build a disciplined and motivated kitchen culture

Quality Control

• Ensure all dishes meet presentation and taste standards before leaving the kitchen
• Maintain consistency during high-volume service periods
• Handle customer feedback related to food and implement improvements

Requirements

• Proven experience as a Head Chef or Sous Chef in a hotel or high-volume restaurant
• Strong knowledge of local and international cuisine
• Solid understanding of food costing, kitchen operations, and stock control
• Leadership and team management skills
• Ability to work under pressure and maintain high standards
• Knowledge of food safety and hygiene regulations

Preferred Qualities

• Creative and business-minded (not just a cook—someone who understands profit)
• Strong attention to detail and consistency
• Good communication and problem-solving skills
• Experience in setting up menus for events, rooftop dining, or themed nights is an advantage

Key Performance Indicators (KPIs)

• Food cost percentage maintained within target
• Customer satisfaction and food quality ratings
• Kitchen cleanliness and hygiene compliance
• Staff performance and retention
• Reduction in wastage

What We Offer

• Competitive salary (based on experience)
• Opportunity to lead and shape a growing kitchen
• Creative freedom to develop menus and concepts
• Supportive and professional work environment