Head Chef

Role overview

Kitchen and food operations

• Ensure consistent food preparation and high-caliber presentation, communicating standards to kitchen staff.
• Create, develop, and recommend menus and recipes; maintain accurate measurements for recipes, portions, and production.
• Order and manage food inventory to prevent shortages, control stock levels, and meet client expectations.
• Maintain kitchen, refrigerator, and storeroom hygiene; rotate products, reduce waste, and meet cost-of-goods targets.
• Seek opportunities to increase food revenue, reduce expenses, and improve productivity without compromising satisfaction.
• Plan and execute food and beverage promotions; prepare monthly outlook and forecast reports.

Safety, maintenance, and staffing

• Promote a safe workplace and follow up on maintenance requests, incident reports, and investigations.
• Coordinate kitchen equipment maintenance with the Maintenance Department.
• Prepare work and annual leave schedules within budget and applicable guidelines.
• Plan back-of-house staffing, interview and hire candidates, and assess applicants' experience and qualifications.
• Maintain training systems; coach and mentor staff on food quality, portions, presentation, grooming, and uniform standards.
• Conduct development and performance reviews, support career development, and maintain team morale.

Education and experience

• Minimum Diploma in Culinary Arts; a bachelor's degree is preferred.
• At least five years of supervisory experience in a full-service, high-volume casual dining restaurant or similar 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 tastings and feedback.

Knowledge and capabilities

• Strong people management, conflict resolution, coaching, staff development, and performance management skills.
• Able to create food concept menus with direction from the Brand Director.
• Expertise in waste management and cost reduction; able to deal with suppliers and research product solutions.
• Able to read, interpret, and act on profit and loss and other financial data.
• Strong communication, organization, planning, attention to detail, and ability to manage multiple tasks under pressure.
• Creative, self-disciplined, and able to work effectively as part of a team.