Head Chef

About the role

The Head Chef will lead the kitchen team in delivering high‑quality dishes that align with our established menu and standards. This full‑time, onsite role requires strong culinary expertise, effective supervision, and a commitment to food safety and guest satisfaction.

Key responsibilities

• Plan, prepare, and cook a variety of dishes while maintaining quality and consistency.
• Supervise kitchen activities, ensuring timely service and coordination among staff.
• Monitor food quality, portion control, and presentation to meet guest expectations.
• Enforce strict food safety, hygiene, and sanitation standards.
• Manage inventory, minimise waste, and control costs.
• Train, guide, and supervise kitchen assistants and support staff.
• Liaise with suppliers to source quality ingredients at competitive prices.
• Contribute creative input to menu development and seasonal specials.
• Maintain kitchen equipment, reporting any maintenance issues promptly.
• Ensure proper storage and labelling to prevent spoilage and cross‑contamination.

Required profile

• Minimum of 2 years proven experience as a Chef or Cook in a restaurant, hotel, or similar establishment.
• Formal culinary training or certification.
• Broad knowledge of various cuisines, cooking techniques, and food presentation styles.
• Strong understanding of food safety regulations and kitchen hygiene practices.
• Ability to work efficiently under pressure in a fast‑paced environment.
• Excellent organisational and time‑management abilities.
• Flexibility to work evenings, weekends, and public holidays.

Required skills

• Culinary techniques
• Food safety regulations
• Menu development
• Inventory management
• Ingredient sourcing