Head Chef/ Sous Chef

Key Responsibilities

• Lead, supervise, and motivate the entire culinary team, including Sous Chefs, Chef de Parties, Commis Chefs, and kitchen stewards.
• Plan, develop, and update menus in line with the restaurant or hotel's concept, guest preferences, and current culinary trends.
• Ensure consistent quality, taste, presentation, portion size, and freshness of all food.
• Establish and maintain standardized recipes, preparation methods, and presentation standards.
• Monitor food costs, portion control, wastage, and overall kitchen profitability.
• Prepare food budgets and work closely with management to achieve financial targets.
• Manage purchasing, receiving, storage, and inventory of food and kitchen supplies.
• Coordinate with suppliers and ensure that ingredients meet required quality standards.
• Maintain high standards of food safety, sanitation, hygiene, and HACCP procedures.
• Ensure compliance with all applicable health, safety, and food regulations.
• Plan kitchen staffing, duty schedules, leave schedules, and manpower requirements.
• Train and develop kitchen employees through regular coaching, demonstrations, and performance evaluations.
• Maintain discipline, teamwork, and professional standards within the kitchen.
• Coordinate with the Restaurant Manager, F&B Manager, Banquet Team, and other departments for smooth operations.
• Plan and execute food requirements for banquets, events, special functions, and VIP guests.
• Introduce new dishes and seasonal menus while maintaining the restaurant's culinary identity.
• Monitor kitchen equipment and coordinate maintenance or replacement when required.
• Minimize food wastage through effective production planning, storage, and portion control.
• Conduct regular kitchen inspections to ensure cleanliness, organization, and operational efficiency.
• Handle guest feedback related to food quality and take appropriate corrective action.
• Stay updated on culinary trends, new ingredients, techniques, and industry standards.
• Ensure proper documentation of recipes, food costs, inventories, cleaning schedules, and other kitchen records.

Key Skills

• Leadership and team management
• Menu planning and development
• Food costing and budget management
• Inventory and purchasing control
• Food safety and hygiene
• Creativity and culinary innovation
• Time management and organization
• Staff training and development
• Communication and interpersonal skills
• Problem-solving and decision-making
• Ability to work under pressure
• Attention to detail