Head Chef

Role overview

Food and kitchen operations

• Ensure consistent food preparation and high-caliber presentation, communicate standards to kitchen staff, and identify improvements.
• Set department objectives and ensure they are met; create, develop, and recommend menus and recipes for consistent food quality.
• Ensure correct measurements, portioning, and food production across the kitchen team.
• Order and manage food inventory to prevent shortages, control stock levels, and meet client expectations.
• Maintain cleanliness and hygiene in kitchen areas, refrigerators, and storerooms; rotate products, preserve freshness, and limit waste.
• Increase food revenue, reduce kitchen expenses, and improve productivity without compromising client satisfaction.

Safety, maintenance, and planning

• Promote a safe working environment and follow up on maintenance requests, incident reports, and investigations.
• Coordinate with Maintenance on kitchen requirements and equipment maintenance planning.
• Plan and execute scheduled food and beverage promotions and prepare monthly outlook and forecast reports.
• Prepare work and annual leave schedules within budget, business needs, and applicable industrial legislation.

People leadership

• Maintain accurate back-of-house staffing plans; interview and hire candidates and assess applicant experience and qualifications.
• Implement training systems so associates can perform their jobs effectively.
• Coach and mentor staff to meet food quality, portion, and presentation expectations; lead and motivate the kitchen team.
• Conduct development and performance reviews, identify staff for further development, and support structured career paths.
• Ensure associates follow grooming and uniform standards.

Education and experience

• Minimum Diploma in Culinary Arts.
• At least five years of supervisory experience in a full-service, high-volume casual dining restaurant or a comparable food and beverage establishment.
• Experience with cuisines such as Arabic, American, Mediterranean, Mexican, or Italian.
• Experience running a kitchen with 30 back-of-house staff and handling multiple kitchen and menu projects.
• Experience with consumer food tasting and feedback.
• Bachelor's degree preferred.

Knowledge and abilities

• Strong verbal and written communication, people management, conflict resolution, coaching, staff development, and teamwork skills.
• Able to handle pressure, manage multiple tasks, maintain attention to detail, and approach kitchen operations creatively.
• Able to create food-concept menus with direction from the Brand Director.
• Expertise in waste management and cost reduction; able to work with suppliers and research product solutions.
• Able to read, interpret, and act on profit-and-loss and other financial data.
• Strong organization and planning skills, initiative, self-discipline, and eagerness to expand knowledge.