Head Chef

Key Roles & Responsibilities

Kitchen Leadership & Staff Management:

Supervise all kitchen staff, including cooks, grillers, and assistants.

Schedule shifts and assign tasks to ensure timely and efficient service.

Train and mentor junior kitchen staff on food preparation, safety, and plating standards.

Conduct regular performance evaluations and enforce kitchen discipline.

Menu Planning & Development:

Design and update menus for both club and restaurant services, considering customer preferences and seasonal ingredients.

Introduce creative dishes, specials, and themed menus to attract and retain customers.

Ensure all dishes meet quality, consistency, and presentation standards.

Food Preparation & Quality Control:

Oversee all food production, ensuring flavor, freshness, and portion consistency.

Inspect ingredients and supplies for freshness and proper storage.

Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.

Cost & Inventory Management:

Monitor inventory levels of food, spices, and supplies; manage reordering in coordination with store or procurement officers.

Minimize waste and control portion sizes to manage food costs efficiently.

Ensure accurate recording of stock usage and spoilage.

Health & Safety Compliance:

Enforce proper food handling procedures, hygiene protocols, and cleaning routines.

Ensure kitchen staff adhere to all safety regulations and fire prevention guidelines.

Maintain all kitchen equipment in safe and working condition.

Collaboration & Service Coordination:

Work closely with restaurant and club supervisors to ensure smooth meal service.

Coordinate food timing and delivery for club events, buffets, or à la carte orders.

Adjust kitchen operations based on guest volume or special bookings.

Industries:Hospitality

Function: Others