The Outlet Head Chef is responsible for the overall management and performance of the restaurant's kitchen operations. This role demands exceptional culinary expertise, leadership, and a commitment to maintaining the highest standards of cuisine, hygiene, and service excellence. The Head Chef ensures that every dish reflects the restaurant's vision, quality, and style while fostering a culture of professionalism and teamwork within the culinary brigade.

Key Responsibilities:

Culinary Leadership & Operations

• Oversee all aspects of kitchen operations, ensuring efficiency, consistency, and adherence to established standards.

• Supervise daily food preparation and cooking processes, ensuring dishes are executed with precision, consistency, and creativity.

• Develop and implement standard recipes, portion controls, and plating guidelines to maintain brand consistency.

• Ensure proper use and maintenance of all kitchen equipment, tools, and facilities.

• Coordinate closely with the front-of-house team to ensure smooth service flow and timely order delivery.

Menu Development & Innovation

• Design, plan, and update menus in alignment with seasonal availability, guest preferences, and market trends.

• Introduce new dishes and culinary techniques to enhance menu appeal and maintain guest interest.

• Conduct regular tasting sessions and quality audits to ensure continuous improvement.

• Evaluate guest feedback and dining trends to refine offerings and maintain a competitive edge.

Quality, Hygiene & Safety Management

• Enforce strict compliance with food hygiene, sanitation, and safety regulations in accordance with SFA and internal standards.

• Implement and monitor HACCP procedures and kitchen audits.

• Ensure proper storage, labelling, and rotation of food items to maintain freshness and minimize wastage.

• Conduct regular inspections of workstations and equipment to ensure cleanliness and operational readiness.

Financial & Inventory Control

• Manage kitchen budgets, control food costs, and optimize labor allocation.

• Monitor daily consumption and wastage reports to ensure cost efficiency.

• Source and negotiate with suppliers to maintain quality and consistency of ingredients.

• Oversee inventory management, ensuring timely ordering and accurate stock levels.

People Management & Training

• Lead, train, and develop kitchen staff to uphold culinary excellence and professional discipline.

• Conduct performance evaluations, identify training needs, and implement development plans.

• Foster a respectful, motivating, and team-oriented kitchen culture that promotes accountability and growth.

• Schedule and organize staff rosters to ensure adequate coverage during all operating hours.

Collaboration & Communication

• Work closely with management, service teams, and other departments to ensure alignment on restaurant goals and initiatives.

• Participate in regular management meetings to review performance, challenges, and improvement strategies.

• Support marketing initiatives such as special menus, seasonal promotions, and culinary events.

Sustainability & Continuous Improvement

• Promote sustainable sourcing and waste reduction practices within the kitchen.

• Stay current with culinary developments, emerging techniques, and food trends.

• Continuously seek opportunities to enhance productivity, quality, and guest satisfaction.

Requirements:

• Diploma or Degree in Culinary Arts or Hospitality Management.

• Minimum 5 years of experience as Head Chef or Senior Sous Chef in a fine-dining or upscale restaurant.

• Strong leadership, communication, and organizational skills.

• Excellent knowledge of food production, menu engineering, and cost management.

• Certification in food hygiene and safety (SFA Level 3 or higher) is mandatory.

• Passionate, disciplined, and committed to delivering culinary excellence.