Chef

Head Chef (Executive Chef) – Job Description

Job Title:

Head Chef / Executive Chef

Department:

Kitchen / Culinary

Reports To:

Restaurant Owner / General Manager

Job Summary:

The Head Chef is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, managing kitchen staff, and designing menus that meet customer expectations while maintaining profitability.

Key Responsibilities:

1. Kitchen Management

• Lead and supervise the kitchen team (sous chefs, line cooks, helpers)

• Ensure smooth daily kitchen operations

• Maintain discipline and efficiency in the kitchen

2. Menu Planning & Food Preparation

• Design and update menus based on trends and customer preferences

• Standardize recipes and portion sizes

• Ensure consistency in taste, presentation, and quality

3. Quality Control

• Monitor food quality and presentation before serving

• Ensure freshness and proper storage of ingredients

4. Inventory & Cost Control

• Manage stock levels and order supplies

• Control food costs and minimize waste

• Work within budget targets

5. Hygiene & Safety Compliance

• Ensure compliance with food safety standards (e.g., HACCP)

• Maintain cleanliness and sanitation in the kitchen

• Conduct regular checks and audits

6. Staff Training & Development

• Train and mentor kitchen staff

• Schedule shifts and manage workload

• Foster teamwork and a positive work environment

7. Coordination

• Coordinate with front-of-house staff for smooth service

• Handle special requests and events

Required Skills & Qualifications:

• Proven experience as a Head Chef or Senior Chef

• Strong leadership and team management skills

• Excellent knowledge of culinary techniques and cuisines

• Ability to manage budgets and control costs

• Knowledge of food safety regulations

• Creativity and attention to detail

• Strong organizational and time management skills

Education & Experience:

• Degree/Diploma in Culinary Arts or Hotel Management (preferred)

• 5+ years of relevant kitchen experience, with leadership role

Key Performance Indicators (KPIs):

• Food quality and consistency

• Kitchen efficiency and service speed

• Food cost percentage

• Customer satisfaction ratings

• Staff retention and performance

Work Environment:

• Fast-paced kitchen environment

• Requires working evenings, weekends, and holidays

• It is a Full Time Cook / Chef job for candidates with 2 - 6+ years Experience.