Head Chef

Job Purpose:

The Head Chef is responsible for the execution, control, and supervision of kitchen operations within assigned units, ensuring that food production, quality standards, cost control measures, and food safety requirements are consistently achieved in line with directives established by the Executive Chef. The role ensures disciplined implementation of production plans, efficient utilization of resources, and effective supervision of kitchen teams, maintaining operational continuity, service readiness, and compliance with all applicable statutory, regulatory, local authority, and certified food safety management system requirements.

Responsibilities:

• Plan and organize daily and weekly production requirements based on approved menus, forecasts, and directives from the Executive Chef.
• Align kitchen operations with production schedules, service timelines, and operational priorities.
• Ensure manpower readiness and proper allocation across kitchen sections.
• Ensure strict implementation of approved recipes, portion standards, and presentation guidelines
• Enforce compliance with culinary procedures and production specifications across all kitchen sections.
• Conduct routine checks and immediately address deviations from established standards.
• Monitor food cost, portioning, and material utilization within assigned operations.
• Enforce portion control and minimize wastage through disciplined kitchen practices.
• Track consumption patterns and escalate variances, shortages, or overproduction.
• Oversee day-to-day kitchen operations and workflow across all sections.
• Ensure timely preparation, production, and availability of food items.
• Maintain operational readiness of kitchen facilities, equipment, and manpower.
• Implement immediate corrective actions within operational authority and escalate critical issues.
• Ensure all kitchen activities are conducted in compliance with applicable statutory, regulatory, local authority, and certified food safety management system requirements.
• Enforce hygiene, sanitation, and safe food handling practices across all kitchen operations.
• Monitor proper storage, labeling, stock rotation (FIFO/FEFO), and handling of food items.
• Identify operational requirements related to ingredients, materials, and production needs and escalate to the Executive Chef.
• Support execution of catering, events, and special production requirements as directed.
• Coordinate with store and procurement teams through proper channels for material availability.
• Supervise CDPs, DCDPs, Commis, and kitchen support staff.
• Allocate tasks and manage workflow across kitchen sections.
• Enforce discipline, grooming, hygiene, and safety standards.
• Provide on-the-job guidance and support to maintain performance standards.

Skills

Education & Experience:

• Bachelor’s Degree in Culinary Arts, Hospitality Management, or related discipline (required)
• In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)
• Food Safety / HACCP Level 2 or Level 3 (required)
• Minimum 7–10 years of progressive kitchen experience within catering, restaurant, or multi-site food service operations
• Of which, at least 3–4 years in a supervisory role (Head Chef / Sous Chef / Senior CDP level)
• Experience in:
• Managing day-to-day kitchen operations across single or multiple production sections
• Executing high-volume food production in restaurant, catering, or central kitchen environments
• Implementing and enforcing standard recipes, portion control, and food presentation standards
• Monitoring and controlling food cost, material usage, and wastage
• Supervising and coordinating kitchen teams across multiple sections
• Ensuring compliance with food safety, hygiene, and HACCP standards
• Handling production planning based on menus and operational demand
• Supporting catering operations, events, or contract-based food service delivery

Application Question(s):

• Do you have a minimum of 7 years of progressive kitchen experience in catering, restaurant, or multi-site food service operations?
• Do you have at least 3 years of experience in a supervisory role (Head Chef, Sous Chef, or Senior CDP) managing kitchen teams?
• Do you currently hold a valid Food Safety / HACCP Level 2 or Level 3 certification?
• Do you have experience managing high-volume food production operations (e.g., large restaurants, catering, or central kitchens)?
• Do you have hands-on experience in food cost control, portion enforcement, waste reduction, and adherence to food safety standards (FIFO/FEFO, hygiene compliance)?

Work Location: In person