Head Chef Job (70-100K)

• Oversee daily kitchen operations to ensure efficiency and consistency.
• Ensure timely preparation and delivery of high-quality dishes.
• Maintain cleanliness and organization of the kitchen at all times.

• Design and update menus in line with current trends and customer preferences.
• Develop new recipes and presentation styles.
• Ensure menu items are cost-effective while maintaining quality standards.

• Lead, train, and supervise kitchen staff.
• Allocate duties and manage staff schedules.
• Foster a positive and productive work environment.

• Ensure all dishes meet the hotel's standards before serving.
• Monitor portion control and presentation.
• Maintain consistency in taste, quality, and appearance.

• Ensure compliance with food safety regulations and hygiene standards.
• Conduct regular checks to maintain sanitation standards.
• Train staff on proper food handling and safety procedures.

• Manage food inventory, ordering, and stock levels.
• Minimize wastage and control kitchen costs.
• Work within budget while maintaining quality.

• Work closely with management on planning and budgeting.
• Provide reports on kitchen performance and expenses.
• Coordinate with other departments for smooth operations.

• Diploma or Degree in Culinary Arts, Food Production, or related field.
• Minimum of 5 years' experience in a 3-5 star hotel or high-end restaurant.
• Proven experience managing and leading a kitchen team.
• Strong knowledge of food safety and hygiene regulations.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Mature, professional, and detail-oriented.

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

Corporate Staffing