Key Responsibilities
Oversee all kitchen operations and ensure high-quality food production
Design and update innovative menus in line with current food trends
Supervise, train, and manage kitchen staff
Ensure compliance with food safety, hygiene, and health regulations
Manage food costs, inventory, and supplier relationships
Maintain consistency in taste, presentation, and portion control
Monitor kitchen equipment and ensure proper maintenance
Requirements
Proven experience as a Head Chef or Senior Sous Chef
Strong leadership and team management skills
Excellent knowledge of food safety and sanitation standards
Ability to work under pressure in a fast-paced environment
Creative mindset with strong attention to detail
Culinary degree or relevant certification is an advantage
Skills & Competencies:
Menu planning and costing
Budget management
Staff supervision and training
Time management and multitasking
Strong communication skills.