Head Chef

Role overview

Kitchen operations and food quality

• Ensure consistent food preparation and high-caliber presentation; communicate standards to kitchen staff.
• Set department objectives and create, develop, and recommend menus and recipes.
• Ensure accurate recipe measurement, portioning, and food production.
• Order and manage inventory to avoid shortages while controlling stock levels and capital.
• Maintain kitchen hygiene, food freshness, stock rotation, and waste control.
• Increase food revenue, reduce expenses, and improve productivity without compromising customer satisfaction.
• Plan and execute food and beverage promotions; prepare monthly outlook and forecast reports.

Safety, staffing, and team leadership

• Maintain a safe work environment and follow up on maintenance requests, incidents, and kitchen equipment maintenance.
• Prepare work and annual leave schedules within budget and applicable guidelines.
• Plan back-of-house staffing, interview and hire candidates, and assess applicants' relevant experience and qualifications.
• Conduct performance reviews, identify development opportunities, and maintain structured career paths.
• Implement training systems and coach staff on food quality, portions, and presentation.
• Lead, motivate, and develop the kitchen team; ensure grooming and uniform standards are followed.

Education and experience

• A minimum Diploma in Culinary Arts is required; a bachelor's degree is preferred.
• Requires at least 5 years in a supervisory position at a full-service, high-volume casual dining restaurant or comparable food and beverage establishment.
• Requires experience with cuisines such as Arabic, American, Mediterranean, Mexican, or Italian.
• Requires experience running a kitchen with 30 back-of-house staff and handling multiple kitchen and menu projects.
• Consumer food tasting and feedback experience is required.

Knowledge and capabilities

• Requires people-management skills, including conflict resolution, coaching, development, teamwork, and performance management.
• Requires food concept menu development, waste management, cost reduction, supplier research, and ability to interpret profit-and-loss data.
• Requires communication, organization, planning, attention to detail, creativity, and ability to manage pressure and multiple tasks.