Restaurant Head Chef

Head Chef Responsibilities:

BOH Operations

• Lead and manage the kitchen team,fostering a positive,collaborative,and high-performing work environment.
• Manage food costsand inventory,optimizing resource utilization and minimizing waste.
• Conduct performance reviewsand provide coaching to team members,promoting their professional development.
• Maintain compliance with all safety and hygiene regulations within the kitchen.
• Source high-quality ingredientsand manage relationships with suppliers.
• Collaborate with the Restaurant General Manageron budgeting,staffing,and overall kitchen operations.
• Reporting to Restaurant General Manager for daily restaurant operations. Ensure operational standards and procedures compliance, administrative and HR arrangements (employee roster, leave balance, etc.)
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.
• Submit of financial and claims report to Restaurant General Manager.

Culinary

• Work in conjunction with Executive Chef, Group Chef and Culinary Director to develop and implement creative and seasonal menus that align with the restaurant’s concept and guest preference.
• Oversee food preparation,ensuring consistent quality,presentation,and adherence to recipes and standards.
• Represent the restaurantat culinary events and media opportunities.
• Stay informedabout culinary trends and techniques,continuously seeking to innovate and elevate the menu.
• Report to Executive Chef, Group Chef and Culinary Director for menu development and produce.

Head Chef Requirements:

• Minimum 5 years of experience as a Head Chef or Sous Chef in a well-respected restaurant establishment.
• Proven experience in menu development, recipe creation, and food costing.
• Strong leadership skills with the ability to motivate, inspire, and coach a team of chefs.
• Excellent communication, interpersonal, and conflict resolution skills.
• In-depth knowledge of food safety regulations and safe food handling practices.
• Strong work ethic, ability to manage multiple priorities, and thrive in a fast-paced environment.
• Proficiency in kitchen management software and inventory control systems (a plus).
• Passion for the culinary arts, a creative mindset, and a commitment to continuous learning.

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