Head Chef

About the role

We are looking for an experienced and passionate Head Chef to lead our kitchen operations. The successful candidate will oversee menu creation, food preparation, staff management and ensure the highest standards of quality, hygiene and cost efficiency.

Key responsibilities

• Manage and oversee all kitchen operations, ensuring smooth daily workflow.
• Plan, create and update menus based on customer preferences and seasonal availability.
• Maintain food quality, presentation and consistency across all dishes.
• Supervise, train and motivate kitchen staff, scheduling shifts as needed.
• Monitor food costs, manage kitchen budgets and control expenses.
• Handle inventory, stock levels and supplier relationships.
• Ensure compliance with food safety, hygiene and health regulations.
• Inspect ingredients and finished dishes to meet quality standards.
• Maintain cleanliness and organization of kitchen equipment and work areas.
• Collaborate with management to achieve overall business objectives.

Required profile

• Diploma or degree in Culinary Arts or Hospitality Management.
• Minimum 5 years of experience in a professional kitchen.
• Previous experience as a Sous Chef or Head Chef.
• Strong knowledge of food safety and hygiene regulations.
• Excellent leadership and team management abilities.
• Ability to work under pressure in a fast‑paced environment.
• Strong organizational and communication skills.

Required skills

• Culinary expertise
• Menu development
• Inventory management
• Cost control and budgeting
• Food safety compliance