Head Chef

Role overview

Kitchen leadership and service

• Maintain food quality, taste, presentation, consistency, portion control, and compliance with approved recipes and standards.
• Supervise, train, motivate, and develop the culinary team; plan mise en place, production, service, and kitchen workflow.
• Work with the Executive Chef on menu development, seasonal offerings, and culinary initiatives.
• Coordinate with the Restaurant Manager and Front of House team to support seamless service and guest satisfaction.
• Support banquet, VIP, promotional, and special dining requirements; handle culinary guest feedback and complaints professionally.

Food, cost, and kitchen controls

• Oversee meat preparation, butchery, cooking methods, product quality, yields, and responsible ingredient utilization.
• Monitor food costs, portions, yields, and wastage to support profitability and sustainable kitchen practices.
• Coordinate with Purchasing and suppliers to ensure ingredient availability and quality.
• Ensure correct receiving, storage, labeling, and handling of food products; maintain cleanliness, hygiene, sanitation, and HACCP compliance.
• Conduct regular quality checks and take corrective action; ensure equipment is properly used and report repairs.
• Manage staffing, scheduling, task allocation, daily briefings, production sheets, temperature logs, and other culinary records.
• Comply with hotel policies, procedures, health and safety requirements, and brand standards; identify opportunities to improve efficiency and guest experience.

Qualifications and experience

• Culinary degree, diploma, or recognized professional qualification; equivalent industry experience may be considered.
• At least 5–7 years of progressive culinary experience, preferably in luxury hotels, upscale restaurants, or premium steakhouses.
• At least 2–3 years in a senior supervisory or Head Chef role.
• Strong knowledge of steakhouse cuisine, meat preparation, butchery, grilling, roasting, cooking techniques, premium meat, and aging techniques.
• Knowledge of menu development, recipe costing, food and portion cost control, kitchen profitability, food safety, HACCP, hygiene, and sanitation.

Skills and schedule

• Strong leadership, people-management, organization, communication, interpersonal, problem-solving, and decision-making skills.
• Ability to manage high-volume operations while maintaining quality, consistency, and presentation.
• Knowledge of sustainable kitchen practices, waste reduction, and efficient product use.
• Proficiency in English; additional languages are advantageous.
• Ability to work flexible hours, including evenings, weekends, and public holidays.

About the company