Head Chef

The Catering & Restaurant Head Chef is responsible for overseeing all culinary operations within the catering and restaurant divisions. They lead the kitchen team, develop menus, ensure high-quality food preparation, maintain food safety standards, and manage costs to deliver exceptional dining experiences.

Key Responsibilities :

• Lead and manage the kitchen team, including chefs, sous chefs, and kitchen staff, ensuring high standards of food quality and service.
• Develop, plan, and update menus that align with the brand, customer preferences, and seasonal ingredients.
• Oversee food preparation, presentation, and portion control to meet quality standards.
• Maintain strict adherence to food safety, hygiene, and sanitation standards in compliance with health regulations.
• Manage inventory, procurement, and stock control to optimize costs and reduce waste.
• Monitor kitchen operations to ensure efficiency, productivity, and consistency.
• Train and mentor kitchen staff to improve skills and uphold standards.
• Collaborate with management on pricing, promotions, and special events.
• Ensure customer satisfaction by maintaining high culinary standards and addressing feedback.
• Prepare regular reports on kitchen performance, costs, and staff management.
• Innovate and stay updated on culinary trends to keep menus fresh and competitive.

Requirements

Qualifications :

• Proven experience as a Head Chef, preferably in catering and restaurant settings.
• Culinary degree or relevant certification.
• Strong leadership and team management skills.
• Excellent knowledge of food safety standards and sanitation.
• Creativity in menu development and presentation.
• Ability to work under pressure and manage multiple priorities.
• Good communication and organizational skills.