Kitchen Chef

About the role

The Kitchen Chef leads food production operations, ensuring the highest standards of quality, hygiene and cost efficiency. This role oversees the entire kitchen workflow, from inventory control to menu planning, while managing a team of kitchen staff.

Key responsibilities

• Organise and manage all aspects of food production, maintaining professional standards.
• Oversee sanitation, stocking, storage, quality control and production costs.
• Assign weekly work schedules for kitchen personnel, adhering to staffing guidelines and labor cost forecasts.
• Control and monitor monthly inventory, adjust discrepancies, check expiry dates and maintain correct par levels.
• Monitor food and labor costs, implement waste‑reduction measures and achieve forecasted targets.
• Plan and research new menu items to meet sales targets and brand standards.
• Ensure compliance with HACCP/Nutrition standards and implement corrective actions.
• Supervise food production, maintain high quality and hygiene, and conduct equipment inspections.
• Train team members on techniques and hygiene standards, fostering teamwork and efficiency.

Required profile

• Technical degree in Hospitality Management or a related field.
• Four to six years of experience in food & beverage operations.
• At least one year of managerial experience in a kitchen environment.

Required skills

• Quality Control
• Sanitation
• Knife skills