JOB TITLE: Head Chef

Role Overview

The Head Chef will be responsible for leading culinary operations, including pre-opening activities, menu development, kitchen setup, team building, food quality, recipe standardization, and ongoing kitchen management. The role requires a hands-on leader capable of building systems, maintaining standards, and driving operational excellence.

Key Responsibilities

Pre-Opening Responsibilities

• Assist in menu development and product innovation
• Conduct food trials and recipe testing
• Create and standardize recipes and portion controls
• Develop kitchen SOPs and production procedures
• Assist in kitchen planning, workflow design, and equipment selection
• Establish food costing and inventory systems
• Create preparation, storage, and quality control procedures

Operational Responsibilities

• Lead daily kitchen operations
• Ensure food quality, consistency, and presentation standards
• Maintain hygiene, food safety, and cleanliness standards
• Monitor food costs, wastage, and kitchen efficiency
• Manage inventory, purchasing, and stock control
• Ensure proper production planning and preparation

Team Management

• Recruit, train, and supervise kitchen staff
• Develop team skills and maintain performance standards
• Manage schedules and work allocation
• Foster a positive and professional kitchen culture
• Ensure compliance with operational procedures

Business Responsibilities

• Support new product and menu development
• Identify opportunities for operational improvements
• Assist in seasonal and promotional menu planning
• Contribute to profitability through effective cost control
• Work closely with management to achieve business objectives

Preferred Qualifications

• Experience as a Head Chef, Sous Chef, or Kitchen Leader
• Experience in cafés, restaurants, grills, or casual dining concepts
• Strong knowledge of food costing and inventory management
• Experience in recipe standardization and SOP development
• Understanding of food safety and hygiene standards
• Experience in restaurant openings will be an added advantage

Skills Required

• Leadership and team management
• Menu development
• Food costing and inventory control
• Kitchen planning and organization
• Training and staff development
• Quality assurance
• Problem solving and decision making
• Communication and coordination