Head Chef

Role overview

Planning and food production

• Set and execute short- and medium-term priorities aligned with company policies and department goals.
• Review procedures and recommend improvements to kitchen operations.
• Plan menu changes with the Executive Chef and develop offerings that reflect customer demand.
• Recommend new menu ideas and special food events.
• Instruct staff in food preparation, cooking, garnishing, and presentation.
• Inspect supplies, equipment, and work areas for compliance with standards.
• Control quality, quantities, food rotation, and waste.
• Audit kitchen and storage areas and maintain HACCP practices with the Hygiene Manager.

Operations and team management

• Develop recipes using priced ingredients within budget and maintain commodity pricing records.
• Implement food production, portion-control, and stock-management procedures.
• Supervise inventory purchases and track stock.
• Build supplier relationships to support cost control.
• Motivate and support direct reports; assign work, monitor performance, provide feedback, and address issues.
• Encourage staff contributions to improvement, innovation, and knowledge sharing.
• Ensure staff follow company policies, processes, practices, and systems.
• Attend industry conferences, meetings, and seminars to stay informed.

Qualifications

• Degree in hospitality, food and beverage, or a relevant discipline.
• At least 6–8 years of relevant experience in a similar role at a Michelin-starred or fine-dining restaurant.
• At least 4 years of experience in hospitality or a relevant position.
• Well-developed computing skills, including Microsoft Word, Excel, and PowerPoint and relevant IT products or software.