Job Description

Culinary Leadership

• Develop and design innovative menus that align with the organization's concept and customer preferences.  
• Create seasonal and special event menus.  
• Standardize recipes and portion sizes to maintain consistency.  
• Ensure all food is prepared and presented to the highest quality standard

Kitchen Operations

• Oversee daily kitchen operations.  
• Monitor food preparation and service during operating hours.  
• Ensure efficient workflow and proper kitchen organization.  
• Maintain cleanliness and sanitation throughout the kitchen

Staff Management

• Recruit, train, mentor, and supervise kitchen staff.  
• Schedule employee shifts and manage labor costs.  
• Conduct performance evaluations.  
• Foster teamwork and a positive working environment.  
• Enforce company policies and kitchen procedures. 

Food Safety & Compliance

• Ensure compliance with all food safety, hygiene, and sanitation regulations.   
• Maintain HACCP or equivalent food safety standards where applicable.  
• Conduct regular kitchen inspections.  
• Ensure proper food storage and temperature control.

Cost Control & Budgeting

• Develop and manage kitchen budgets.  
• Control food and labor costs.  
• Minimize food waste through effective inventory management.  
• Negotiate with suppliers to obtain quality ingredients at competitive prices.  
• Monitor purchasing and inventory levels.  

Inventory & Procurement

• Order food, beverages, and kitchen supplies.  
• Monitor stock rotation using FIFO principles.  
• Conduct regular inventory counts.   
• Maintain relationships with vendors and suppliers.

Quality Assurance

• Ensure consistency in taste, presentation, and portion control. 
• Address customer feedback related to food quality. 
• Monitor product freshness and shelf life.  
• Continuously improve recipes and culinary standards.  

Collaboration

• Work closely with restaurant management on promotions and special events.   
• Coordinate with front-of-house staff to ensure smooth service.  
•  Support marketing initiatives involving food offerings.
  

Job Requirements

• Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, Food & Beverage Management, or a related field. 
• Professional culinary certification is an added advantage. 
• Minimum 5–8 years of experience in a professional kitchen, with at least 2–3 years in a Head Chef, Sous Chef, or similar leadership role. 
• Experience in theme parks, resorts, high-volume restaurants, or multi-outlet F&B operations is highly preferred. 
• Proven experience in menu planning, kitchen operations, and team management. 
• Strong knowledge of food preparation techniques, menu development, and recipe standardization. 
• Sound understanding of food safety regulations, HACCP, GMP, and hygiene standards. 
• Knowledge of inventory management, procurement processes, and supplier management. 
• Familiarity with food costing, budgeting, and labour cost control. 
• Understanding of FIFO inventory practices and waste reduction initiatives. 
• Strong leadership and people management abilities. 
• Effective planning, organizing, and multitasking skills. 
• Strong analytical and problem-solving capabilities. 
• Good communication and interpersonal skills. 
• Ability to work under pressure and meet service deadlines. 
• Proficient in Microsoft Office; experience with kitchen management or POS systems is an advantage 

Additional Requirements

• Possess a valid Food Handler Certificate. 
• Typhoid vaccination (where required by local regulations). 
• Physically fit and able to work in a fast-paced kitchen environment. 
• Able to manage multiple kitchen outlets and support special events when required.
  
  

Skills