Job Title

Head Chef

Kitchen Operations

General Manager / Operations Manager / Group Executive Chef

The Head Chef is responsible for the overall management and operation of the kitchen, ensuring the consistent delivery of exceptional food quality, adherence to company standards, effective stock control, and compliance with health and safety regulations. The role requires strong leadership, culinary expertise, operational planning, and the ability to drive continuous improvement in food production, kitchen efficiency, and team performance.

The Head Chef leads all kitchen staff, oversees food preparation and service, manages inventory and supplier relationships, develops menu offerings, and ensures that all culinary operations support the restaurant's financial and customer service objectives.

• Oversee all daily kitchen operations and food production activities.

• Ensure all opening and closing procedures are completed according to company standards.

• Monitor kitchen workflow to ensure efficient service delivery.

• Ensure all sections are adequately staffed, prepared, and operational before service.

• Conduct daily kitchen briefings and shift meetings.

• Ensure all equipment is functional and report maintenance requirements promptly.

• Maintain the highest standards of food quality, presentation, taste, and consistency.

• Ensure all menu items are prepared according to approved recipes and specifications.

• Monitor portion control and minimize waste.

• Supervise food preparation across all kitchen sections.

• Conduct regular quality checks throughout service periods.

• Ensure all dishes leaving the pass meet company standards.

• Manage special dietary requirements and customer requests.

• Lead, motivate, and manage all kitchen employees.

• Schedule and allocate duties effectively.

• Conduct ongoing coaching, training, and development of kitchen staff.

• Maintain discipline, productivity, and performance standards.

• Promote teamwork and positive communication within the kitchen and between departments.

• Support succession planning and talent development within the kitchen team.

• Manage stock ordering, receiving, issuing, and storage procedures.

• Verify stock deliveries against supplier invoices.

• Ensure all stock is received according to quantity and quality standards.

• Maintain accurate stock records and inventory controls.

• Monitor food costs and investigate stock variances.

• Conduct weekly and monthly stock takes.

• Minimize losses through effective stock rotation and waste management.

• Develop and implement new menu items and chef’s recommendations.

• Create seasonal and promotional menu offerings.

• Ensure all recipes are costed accurately and approved before implementation.

• Monitor menu performance and recommend improvements.

• Stay informed of culinary trends and industry best practices.

• Manage kitchen performance during service periods.

• Ensure food is prepared and served within company time standards.

• Monitor ticket flow and coordinate service delivery.

• Resolve kitchen-related customer complaints promptly and professionally.

• Collaborate closely with Front of House management to ensure excellent guest experiences.

• Ensure compliance with all food safety, hygiene, and health regulations.

• Maintain HACCP and company food safety standards.

• Conduct regular hygiene inspections.

• Report and address safety hazards immediately.

• Ensure all staff follow safety procedures and wear appropriate protective equipment.

• Maintain cleanliness and organization throughout all kitchen and storage areas.

• Monitor food cost percentages and kitchen expenditure.

• Assist with budgeting and cost-control initiatives.

• Maintain accurate production, stock, and wastage records.

• Ensure invoices and supplier documentation are processed correctly.

• Investigate and report operational variances.

• Support profitability objectives through efficient resource management.

• Implement waste reduction initiatives.

• Conduct regular waste and dustbin inspections.

• Record and report wastage accurately.

• Investigate unusual losses and implement corrective actions.

• Promote responsible use of ingredients and resources.

• Demonstrate and promote company values at all times:

  • Family – We put people first.

  • Enthusiasm – We make an effort.

  • Lead by Example – We do the right thing.

  • Accountability – We take ownership.

  • Results Driven – We make goal-oriented decisions.

• Foster a positive and professional workplace culture.

• Professional Chef Qualification, Culinary Diploma, or equivalent qualification preferred.

• Minimum 5 years' experience in a professional kitchen environment.

• Minimum 2 years' experience in a Head Chef, Senior Sous Chef, or Kitchen Management role.

• Experience within a high-volume restaurant environment preferred.

• Food preparation techniques and culinary best practices.

• Kitchen operations and workflow management.

• Stock control and inventory management.

• Food costing and menu engineering.

• Food safety and hygiene regulations.

• Staff supervision and performance management.

• Inventory and stock management systems.

• Recipe costing and menu planning.

• Kitchen scheduling and labour planning.

• Microsoft Office and restaurant management systems.

• Reporting and record keeping.

• Team Leadership

• Coaching and Development

• Delegation

• Accountability

• Conflict Resolution

• Planning and Organising

• Attention to Detail

• Quality Orientation

• Problem Solving

• Decision Making

• Communication Skills

• Relationship Building

• Customer Focus

• Teamwork

• Professionalism

• Ability to work under pressure.

• Adaptability and flexibility.

• High energy and resilience.

• Strong sense of ownership.

• Results-driven mindset.

• Creativity and innovation.

• Integrity and reliability.

• Food Quality and Consistency.

• Customer Satisfaction Scores.

• Food Cost Percentage.

• Stock Variance Levels.

• Waste Management Performance.

• Hygiene Audit Results.

• Kitchen Productivity.

• Staff Retention and Development.

• Service Delivery Times.

• Compliance with Operational Standards.