Head Chef

Key Responsibilities • Design, develop, and regularly update menus, including daily specials and seasonal offerings • Ensure consistent food quality, taste, portioning, and presentation across all dishes • Plan daily and weekly meal production schedules for dine-in and delivery services • Manage food costs through accurate costing, portion control, and waste reduction • Oversee inventory management, stock rotation, and regular stock takes • Source ingredients and liaise with suppliers to ensure quality and value for money • Recruit, train, supervise, and schedule junior kitchen staff • Establish and enforce standard recipes, preparation methods, and plating guidelines • Ensure strict compliance with food safety and hygiene standards • Supervise kitchen operations during service to ensure efficiency and timely order dispatch • Coordinate catering services and special events where required • Maintain kitchen equipment and report maintenance needs to management • Prepare basic reports on food cost performance and kitchen efficiency ⸻ Qualifications and Experience • Minimum of 3 years’ experience as a Head Chef, Sous Chef, or in a similar senior kitchen role • Strong knowledge of menu planning, food costing, and portion control • Proven ability to lead, train, and motivate a kitchen team • Good understanding of food safety, hygiene, and sanitation standards • Ability to work effectively in a fast-paced, high-pressure kitchen environment • Creativity and passion for food, particularly local and fast-casual cuisine • Good communication skills in English (knowledge of local languages is an advantage) • Culinary certification is an added advantage, but not mandatory. How to Apply: All applications will be received and reviewed through the BrighterMonday Portal by clicking on the '' section