HEAD CHEF

DUTIES AND RESPONSIBILITIES

Kitchen Operations Management

• Supervise and coordinate all kitchen staff and daily food preparation activities.
• Oversee smooth kitchen operations during breakfast, lunch, dinner, and special events.
• Ensure timely preparation and delivery of meals according to service schedules.
• Maintain consistency in food taste, quality, portioning, and presentation.

 Menu Planning & Food Preparation

• Plan, develop, and regularly update menus based on customer preferences, seasonal availability, and business objectives.
• Design innovative and appealing dishes while maintaining quality standards.
• Prepare and oversee preparation of local, continental, and international cuisines.
• Standardize recipes and food preparation procedures.

 Food Quality & Safety Compliance

• Ensure food is prepared and presented according to established quality and safety standards.
• Enforce compliance with food hygiene, sanitation, and health regulations.
• Monitor food storage, handling, labeling, and stock rotation procedures.
• Conduct routine checks to ensure kitchen cleanliness and safety compliance.

Staff Leadership & Supervision

• Train, mentor, and supervise kitchen staff including cooks, kitchen assistants, and stewards.
• Allocate duties and monitor staff performance to ensure efficiency and productivity.
• Foster teamwork, discipline, and professionalism within the kitchen team.
• Participate in recruitment and onboarding of kitchen personnel where necessary.

Inventory & Cost Control

• Monitor food inventory levels and coordinate timely procurement of supplies.
• Minimize food wastage through effective planning and portion control.
• Ensure proper use and maintenance of kitchen equipment and utensils.
• Support budgeting and cost-control initiatives to maximize profitability.

Customer Experience & Service Excellence

• Ensure high customer satisfaction through quality meals and presentation.
• Handle special dietary requests and guest preferences professionally.
• Collaborate with management to improve dining experiences and food offerings.
• Respond promptly to customer feedback related to food quality and service.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Hospitality Management, Culinary Arts, Food Production or a related field
• Minimum of 5 years’ proven experience as Head Chef, Sous Chef

or a similar senior kitchen role

• Experience in hospitality establishments, lodges, hotels, camps, or restaurants is highly desirable.
• The ideal candidate should demonstrate:
• Strong knowledge of food preparation techniques and kitchen operations
• Expertise in menu planning and recipe development
• Knowledge of food safety and hygiene standards

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.