Kitchen Head

Head of Kitchen is responsible for overseeing the entire kitchen operation, ensuring high food quality, maintaining hygiene standards, managing kitchen staff, and controlling food costs while delivering efficient service.

Key Responsibilities

• Manage daily kitchen operations and ensure smooth workflow during service.
• Supervise and lead the kitchen team, including chefs, cooks, and kitchen assistants.
• Ensure food quality, taste, and presentation meet company standards.
• Plan menus and oversee food preparation and cooking procedures.
• Monitor food cost, inventory, and ordering of supplies.
• Maintain food safety, hygiene, and sanitation standards.
• Train, mentor, and evaluate kitchen staff performance.
• Coordinate with management and front-of-house staff for efficient service.
• Ensure proper storage and handling of ingredients.
• Control waste and maintain kitchen efficiency.

Skills and Qualifications

• Proven experience in kitchen management or head chef role.
• Strong leadership and team management skills.
• Knowledge of food safety regulations and kitchen operations.
• Ability to work under pressure in a fast-paced environment.
• Good organizational and communication skills.

Key Competencies

• Leadership and supervision
• Kitchen operations management
• Food quality control
• Time management
• Cost control and inventory management

Job Type: Full-time