Head Chef

• Direct and supervise all kitchen staff during assigned shifts.
• Ensure food quality, portion control, and presentation consistently meet company standards.
• Implement recipes, preparation procedures, and portion guidelines as prescribed by the Executive Chef / Restaurant Manager.
• Provide hands-on leadership and mentoring to kitchen staff, ensuring skills development and discipline.
• Conduct daily team briefings and post-shift evaluations.
• Recommend training needs and performance improvements for kitchen staff.
• Monitor inventory levels, ensuring timely requisitions and minimal wastage.
• Assist in the preparation of food cost reports and compliance with allocated budget.
• Ensure strict compliance with food safety, sanitation, and hygiene standards as per local health regulations and company policies.
• Conduct regular kitchen inspections and maintain food safety documentation.
• Execute approved menu items, maintaining consistency in taste, texture, and presentation.
• Recommend operational improvements and dish adjustments based on customer feedback and kitchen performance.
• Prepare and submit daily kitchen reports, incident logs, and inventory records.
• Assist in scheduling, timekeeping, and attendance tracking of kitchen staff.
• Perform any other given tasks by the management from time to time.

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