Head Chef

Job Title: Head Chef Location: [Insert Location] Reports To: Restaurant Manager / Owner

Department: Kitchen Operations

The Head Chef is responsible for the overall management of kitchen operations, including menu planning, food preparation, staff supervision, cost control, and ensuring high standards of food quality, hygiene, and safety. This leadership role requires creativity, discipline, and strong organizational skills to lead a team and deliver exceptional dining experiences.

• Menu Development: Design and update menus in line with customer preferences, seasonality, and business goals. Develop new recipes and ensure consistency in taste and presentation.
• Kitchen Operations: Supervise and coordinate all activities of kitchen staff. Ensure food preparation meets quality and hygiene standards. Monitor portion control, minimize food waste, and ensure cost efficiency.
• Team Management: Recruit, train, and mentor kitchen staff. Schedule shifts and delegate tasks to ensure smooth operations. Conduct performance evaluations and provide feedback.
• Inventory & Cost Control: Manage inventory, place orders, and maintain supplier relationships. Track food costs and work within budget guidelines.
• Health & Safety: Enforce hygiene and safety standards in compliance with local regulations. Maintain cleanliness and organization of the kitchen.
• Collaboration: Work closely with front-of-house staff and management to ensure customer satisfaction. Address customer feedback related to food quality or service.

• Proven experience as Head Chef or Executive Chef in a busy restaurant setting.
• In-depth knowledge of kitchen operations, food preparation techniques, and culinary trends.
• Strong leadership, communication, and organizational skills.
• Ability to work under pressure and manage multiple tasks.
• Certification in Food Hygiene and Safety is preferred.
• Culinary school diploma or equivalent experience.

Information :

• Company : Sanook Group
• Position : Head Chef
• Location : Singapore
• Country : ID