Head Chef Job (50-55K)

Hotel Jobs

Duties and Responsibilities

Leadership & Team Management

• Lead and supervise all kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Assign duties, create work schedules, and ensure all staff adhere to standards of performance and conduct.
• Mentor and train junior chefs and kitchen staff, fostering professional growth and skills development.
• Conduct performance evaluations, provide constructive feedback, and resolve conflicts within the team.

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Menu Development & Culinary Innovation

Design, plan, and implement seasonal menus that are innovative, profitable, and in line with brand standards.
Create new recipes, adapt existing ones, and ensure dishes meet taste, presentation, and portion standards.
Stay updated with food trends, local ingredient availability, and customer preferences to refresh menus.
Collaborate with management on special menus for events, promotions, and seasonal offerings.

Food Preparation & Quality Control

Oversee all food preparation and presentation to ensure consistency, taste, and hygiene standards.
Conduct regular tasting and quality checks to maintain high culinary standards.
Ensure all dishes leaving the kitchen are of superior quality and adhere to portion and presentation standards.
Enforce strict hygiene, sanitation, and safety standards as per regulatory requirements.

Inventory Management & Purchasing

Monitor stock levels and maintain accurate inventory records for ingredients, supplies, and kitchen equipment.
Procure ingredients and supplies, negotiate with vendors, and manage supplier relationships.
Minimize wastage by controlling stock rotation, storage, and spoilage.
Collaborate with management to maintain cost control while ensuring quality.

Operational Management

Oversee kitchen operations to ensure efficiency, organization, and timely service.
Implement standard operating procedures (SOPs) for kitchen workflows, safety, and sanitation.
Manage kitchen equipment and ensure all tools are maintained, repaired, or replaced as needed.
Work closely with front-of-house staff to ensure smooth coordination between kitchen and service.

Compliance & Safety

• Ensure the kitchen complies with all local health, safety, and food hygiene regulations.
• Conduct regular kitchen inspections and maintain proper documentation of compliance.
• Train staff on safety procedures, proper handling of equipment, and emergency protocols.

Financial & Administrative Responsibilities

• Assist in budget preparation and monitor kitchen expenses.
• Maintain records of food costs, wastage, and kitchen expenditures.
• Contribute to pricing decisions, portion control, and cost-effective menu planning.

Key Requirement Skills And Qualification

• Diploma or higher in Hospitality, Culinary Arts, or related field.
• Minimum of 3 years’ experience as a Chef in a reputable establishment.
• At least 1 year experience as a Head Chef or Kitchen Supervisor.
• Strong knowledge of food safety regulations, kitchen operations, and inventory management.
• Excellent leadership, communication, and organizational skills.
• Creativity and passion for culinary excellence.
• Ability to work under pressure and in a fast-paced environment.

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HOW TO APPLY

If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
Interviews will be carried out on a rolling basis until the position is filled.
Only the shortlisted candidates will be contacted.