Head Chef

We are looking for a high-energy, organized, and experienced Head Chef to lead kitchen operations. You will be responsible for ensuring that every dish is served quickly without compromising on quality, managing kitchen staff, and maintaining strict food safety standards.

Key Responsibilities

• Operational Excellence: Oversee daily kitchen operations, ensuring food is prepared and served according to brand standards and "fast service" timelines.
• Team Management: train and schedule kitchen staff. Foster a fast-paced but positive team environment.
• Inventory & Cost Control: Manage stock levels, reduce food wastage, and ensure the kitchen stays within the food cost budget.
• Quality & Consistency: Perform regular quality checks on taste and presentation to ensure consistency across all shifts.
• Health & Safety: Maintain 100% compliance with local food safety and hygiene regulations (HACCP/municipality standards).

Requirements & Experience

• Experience: Minimum 5–7 years of experience in a professional kitchen, with at least 2 years in a leadership role (Head Chef or Senior Sous Chef).
• Skills: Strong understanding of kitchen Menu innovation and high-volume production.
• Leadership: Proven ability to manage a diverse, multicultural team.
• Education: Diploma in Culinary Arts or equivalent professional certification is preferred.
• Language: Must be fluent in English.