Head Chef – Lead Kitchen Operations

About the role

The Head Chef will coordinate with the Executive Chef to ensure all operational aspects of the kitchen run smoothly, from menu planning to food cost control, while maintaining high standards of quality and safety.

Key responsibilities

• Coordinate with the Executive Chef on reports, schedules, recipes, menus, and food presentation.
• Manage daily kitchen shift operations, ensuring compliance with Food & Beverage policies.
• Estimate weekly production needs and communicate daily requirements to staff.
• Monitor and control food costs, oversee purchasing and supply chain activities.
• Supervise monthly inventory processes and maintain purchasing, receiving, and storage standards.
• Ensure kitchen equipment is properly maintained and minimize breakage.

Required profile

• Proven ability to lead and supervise kitchen staff, fostering productivity and high morale.
• Strong communication skills to convey expectations and roles clearly.
• Commitment to health, safety, hygiene, and food safety regulations.
• Experience in financial decision‑making, cost control, and profitability management.
• Ability to train, develop talent, and participate in recruitment processes.