Kitchen Chef

About the role

The Kitchen Chef leads all aspects of food production, ensuring the highest professional standards of quality, hygiene and cost efficiency. This role combines operational management, menu planning and strict compliance with food safety regulations.

Key responsibilities

• Assign weekly work schedules for kitchen staff while controlling labor costs.
• Monitor and adjust monthly inventory, maintain correct par levels and manage expiry dates.
• Control food costs, minimise waste and achieve forecasted cost targets.
• Oversee receipt, storage and proper handling of all food items.
• Plan and research new menu concepts to meet sales targets and brand standards.
• Conduct regular equipment inspections and ensure compliance with HACCP and nutrition standards.
• Train team members on work techniques, hygiene standards and safety procedures.

Required profile

• Technical degree in Hospitality Management or a related field.
• Four to six years of experience in food & beverage operations.
• At least one year in a managerial or supervisory role.

Required skills

• Advanced knife skills.
• HACCP compliance and food safety knowledge.
• Inventory management and cost control expertise.