Head Chef

Position Summary

Kitchen and Team Operations

• Promote brand culture and values within the team.
• Direct kitchen operations, including food preparation, cooking, and clean-up.
• Assign tasks and supervise chefs and cooks in food preparation and presentation.
• Maintain efficient and effective control of the kitchen.
• Resolve issues so customers continue to receive orders in a timely manner.

Quality, Safety, and Service

• Ensure kitchen and wait staff follow food safety and hygiene regulations under local legislation.
• Inspect raw and cooked food items to ensure high-quality products are prepared and served.
• Communicate information that may affect service to the front-of-house team.
• Collaborate with the Outlet and Operations Manager on restaurant goals.

Inventory and Cost Control

• Direct monthly inventory and ensure products are handled, stored, and rotated correctly.
• Ensure the outlet is stocked efficiently and minimize out-of-stock situations.
• Deliver budgeted food costs and suggest improvements to sales and profitability.
• Maintain vendor relationships.

Training and Equipment

• Ensure chefs, cooks, and kitchen staff complete required brand training.
• Maintain kitchen equipment and schedule repairs or additional maintenance as needed.

Requirements

• Experience leading kitchen operations for an outlet or restaurant.
• Ability to supervise chefs, cooks, and kitchen staff against brand standards.
• Knowledge of food safety and hygiene regulations under local legislation.
• Ability to control food costs against an agreed budget.
• Ability to manage inventory, product storage, and stock rotation.
• Ability to maintain kitchen equipment and coordinate repairs and maintenance.