• Lead and manage the kitchen team, fostering a positive, collaborative, and high-performing work environment.

• Manage food costs and inventory, optimizing resource utilization and minimizing waste.

• Conduct performance reviews and provide coaching to team members, promoting their professional development.

• Maintain compliance with all safety and hygiene regulations within the kitchen.

• Source high-quality ingredients and manage relationships with suppliers.

• Collaborate with the Restaurant General Manager on budgeting, staffing, and overall kitchen operations.

• Reporting to Restaurant General Manager for daily restaurant operations. Ensure operational standards and procedures compliance, administrative and HR arrangements (employee roster, leave balance, etc.)

• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

• Submit of financial and claims report to Restaurant General Manager.

• Work in conjunction with Executive Chef, Group Chef and Culinary Director to develop and implement creative and seasonal menus that align with the restaurants concept and guest preference.

• Oversee food preparation, ensuring consistent quality, presentation, and adherence to recipes and standards.

• Represent the restaurant at culinary events and media opportunities.

• Stay informed about culinary trends and techniques, continuously seeking to innovate and elevate the menu.

• Report to Executive Chef, Group Chef and Culinary Director for menu development and produce.

• Minimum 5 years of experience as a Head Chef or Sous Chef in a well-respected restaurant establishment.

• Proven experience in menu development, recipe creation, and food costing.

• Strong leadership skills with the ability to motivate, inspire, and coach a team of chefs.

• Excellent communication, interpersonal, and conflict resolution skills.

• In-depth knowledge of food safety regulations and safe food handling practices.

• Strong work ethic, ability to manage multiple priorities, and thrive in a fast-paced environment.

• Proficiency in kitchen management software and inventory control systems (a plus).

• Passion for the culinary arts, a creative mindset, and a commitment to continuous learning.

Cutting Edge Recruitment