HEAD CHEF

DUTIES AND RESPONSIBILITIES

Leadership & Team Management

• Lead and supervise all kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign duties, create work schedules, and ensure all staff adhere to standards of performance and conduct.
• Mentor and train junior chefs and kitchen staff, fostering professional growth and skills development.
• Conduct performance evaluations, provide constructive feedback, and resolve conflicts within the team.

Menu Development & Culinary Innovation

• Design, plan, and implement seasonal menus that are innovative, profitable, and in line with brand standards.
• Create new recipes, adapt existing ones, and ensure dishes meet taste, presentation, and portion standards.
• Stay updated with food trends, local ingredient availability, and customer preferences to refresh menus.
• Collaborate with management on special menus for events, promotions, and seasonal offerings.

Food Preparation & Quality Control

• Oversee all food preparation and presentation to ensure consistency, taste, and hygiene standards.
• Conduct regular tasting and quality checks to maintain high culinary standards.
• Ensure all dishes leaving the kitchen are of superior quality and adhere to portion and presentation standards.
• Enforce strict hygiene, sanitation, and safety standards as per regulatory requirements.

Inventory Management & Purchasing

• Monitor stock levels and maintain accurate inventory records for ingredients, supplies, and kitchen equipment.
• Procure ingredients and supplies, negotiate with vendors, and manage supplier relationships.
• Minimize wastage by controlling stock rotation, storage, and spoilage.
• Collaborate with management to maintain cost control while ensuring quality.

Operational Management

• Oversee kitchen operations to ensure efficiency, organization, and timely service.
• Implement standard operating procedures (SOPs) for kitchen workflows, safety, and sanitation.
• Manage kitchen equipment and ensure all tools are maintained, repaired, or replaced as needed.
• Work closely with front-of-house staff to ensure smooth coordination between kitchen and service.

Compliance & Safety

• Ensure the kitchen complies with all local health, safety, and food hygiene regulations.
• Conduct regular kitchen inspections and maintain proper documentation of compliance.
• Train staff on safety procedures, proper handling of equipment, and emergency protocols.

Financial & Administrative Responsibilities

• Assist in budget preparation and monitor kitchen expenses.
• Maintain records of food costs, wastage, and kitchen expenditures.
• Contribute to pricing decisions, portion control, and cost-effective menu planning.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or higher in Hospitality, Culinary Arts, or related field.
• Minimum of 3 years’ experience as a Chef in a reputable establishment.
• At least 1 year experience as a Head Chef or Kitchen Supervisor.
• Strong knowledge of food safety regulations, kitchen operations, and inventory management.
• Excellent leadership, communication, and organizational skills.
• Creativity and passion for culinary excellence.
• Ability to work under pressure and in a fast-paced environment.

HOW TO APPLY

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