Position: Head Chef
Location: [Restaurant/Hotel Name]
Reports To: Executive Chef / General Manager
Job Summary:
The Head Chef is responsible for overseeing the entire kitchen operation, ensuring high-quality food preparation, managing the kitchen team, and maintaining compliance with safety and hygiene standards. They develop innovative menus, control costs, and optimize workflow to deliver an exceptional dining experience.
Key Responsibilities:
✅ Menu Planning & Development – Design creative, seasonal, and customer-focused menus.
✅ Team Supervision – Train, manage, and motivate kitchen staff for peak performance.
✅ Food Quality & Presentation – Ensure dishes meet restaurant standards.
✅ Inventory & Cost Control – Manage stock levels, reduce waste, and optimize food costs.
✅ Kitchen Hygiene & Safety Compliance – Maintain a clean and safe work environment.
✅ Collaboration with Management – Work with restaurant leadership to improve efficiency and profitability.
✅ Experience & Education:Minimum 5+ years of experience in a professional kitchen, with 3 years in a leadership role.Culinary degree or diploma in Culinary Arts (preferred but not required).✅ Key Skills:Culinary Expertise – Strong knowledge of cooking techniques and cuisines.Menu Development – Ability to design and update menus creatively.Leadership & Team Management – Training and supervising kitchen staff.Food Safety & Hygiene – Ensuring compliance with health regulations.Cost Control & Budgeting – Managing food expenses and minimizing waste.Time Management – Working efficiently in a high-pressure environment.Problem-Solving – Handling kitchen challenges effectively.✅ Tools & Equipment Knowledge:Professional kitchen equipment (ovens, grills, sous vide, etc.).Inventory management and POS systems.Plating tools for food presentation.