Job Description

1. Kitchen Operations & Food Preparation

• Oversee daily food preparation, cooking, and plating to ensure consistent taste, presentation, and portioning.
   
• Ensure all dishes follow standard recipes and quality benchmarks.
   
• Supervise mise-en-place, ingredient preparation, and freshness of stocks, sauces, and perishable items.
   
• Conduct regular QC checks on flavour, texture, and product consistency.
   

2. Menu Planning & Development

• Develop new menu items, seasonal offerings, and improvements to existing dishes.
   
• Conduct tastings, refine recipes, and ensure clear documentation of recipes and SOPs.
   
• Collaborate with management on menu costing and profitability.
   

3. Team Management

• Lead, train, mentor, and develop kitchen staff at all levels.
   
• Create and manage staff schedules to ensure adequate coverage.
   
• Oversee staff performance, discipline, and adherence to kitchen standards.
   

4. Inventory, Purchasing & Cost Control

• Monitor stock levels and ensure timely ordering of ingredients and supplies.
   
• Work closely with Purchasing/Inventory teams to avoid wastage and ensure accuracy.
   
• Manage food cost, portion control, and minimise spoilage.
   

5. Hygiene, Safety & Compliance

• Enforce strict compliance with food safety, hygiene, and sanitation standards.
   
• Ensure kitchen equipment is well-maintained and report issues promptly.
   
• Lead HACCP/Halal/SOP adherence where applicable.
   

6. Communication & Coordination

• Work closely with Operations, Service, and Management teams for smooth daily operations.
   
• Communicate any operational issues, menu updates, or staff concerns promptly.
   
• Participate in meetings and provide feedback on kitchen performance and improvements.

Job Requirements

•  Proven experience as Head Chef or Senior Chef in a professional kitchen.
   
• Strong leadership, communication, and organisational skills.
   
• Creative culinary skills with strong attention to detail.
   
• Knowledge of food cost control, inventory management, and recipe standardisation.
   
• Ability to work in a fast-paced environment with high standards of cleanliness and discipline.

Skills