Head Chef

Head Chef – Job Description

Roles & Responsibilities:

• Lead and manage the entire kitchen operations.
• Plan menus, develop new dishes, and maintain food quality standards.
• Supervise and train kitchen staff, including Sous Chefs, Commis, and Helpers.
• Ensure timely preparation and presentation of food.
• Maintain food safety, hygiene, and kitchen cleanliness standards.
• Monitor food costs, portion control, inventory, and minimize wastage.
• Manage daily kitchen production and coordinate with the Restaurant Manager.
• Ensure proper storage and handling of ingredients.
• Maintain consistency in taste, quality, and presentation.
• Handle kitchen issues and ensure smooth day-to-day operations.

Skills Required

• Strong Culinary & Kitchen Management
• Menu Planning & Recipe Development
• Team Leadership & Staff Training
• Food Cost & Inventory Management
• Food Safety & Hygiene
• Quality Control & Presentation
• Cost & Wastage Control
• Time Management
• Communication & Leadership Skills
• Ability to work under pressure
• Knowledge of HACCP / Food Safety Standards

Experience: 5–10 years in professional restaurant/hotel kitchens, with proven experience in a senior chef or kitchen leadership role.