HEAD CHEF

DUTIES AND RESPONSIBILITIES

Kitchen Operations Management

• Oversee the day-to-day operations of the kitchen and ensure smooth workflow.
• Supervise food preparation and presentation to maintain consistency and quality standards.
• Ensure timely preparation and service of meals in accordance with customer expectations.
• Monitor kitchen productivity and implement measures to improve efficiency.

Menu Planning & Food Production

• Develop and update menus based on customer preferences, seasonal ingredients, and business objectives.
• Create recipes and standardize food preparation procedures.
• Ensure variety, quality, and profitability of menu offerings.
• Introduce new dishes and culinary innovations to enhance customer satisfaction.

Food Costing & Inventory Control

• Prepare and manage food costing to ensure profitability and cost efficiency.
• Monitor food usage, portion control, and wastage reduction initiatives.
• Manage inventory levels and oversee procurement of food supplies and kitchen equipment.
• Conduct regular stock checks and maintain accurate inventory records.

Team Leadership & Staff Management

• Supervise, train, and mentor kitchen staff.
• Allocate duties and schedules to ensure adequate staffing levels.
• Monitor staff performance and maintain discipline within the kitchen.
• Foster teamwork and a positive working environment.

Quality Assurance & Compliance

• Ensure compliance with food safety, hygiene, and sanitation regulations.
• Maintain cleanliness and organization of kitchen areas and equipment.
• Conduct regular quality checks on ingredients, preparation processes, and finished dishes.
• Ensure adherence to company policies and standard operating procedures.

Customer Satisfaction

• Address food-related concerns and feedback professionally.
• Work closely with management to enhance guest dining experiences.
• Maintain high standards of food quality, presentation, and service delivery.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Certificate in Culinary Arts, Food Production, or a related field.
• Minimum of 3 years’ experience as a Head Chef or Senior Chef in a hotel or restaurant environment.
• Strong knowledge of menu planning, food costing, and kitchen operations.
• Experience in inventory management, staff supervision, and food safety compliance.
• Ability to work effectively in a fast-paced environment.
• Strong culinary and food presentation skills.
• Leadership and team management abilities.
• Excellent organizational and planning skills.

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on recruitment@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.