**Job Responsibilities**
* Lead and oversee all daily kitchen operations to ensure smooth and efficient service
* Prepare, cook, and supervise the production of Western cuisine, including mains, appetisers, desserts, sauces, soups, and specialty menu items
* Develop, standardise, and continuously improve recipes, food preparation methods, and portion control standards
* Create and update menus in collaboration with management, taking into consideration food trends, customer preferences, and profitability
* Ensure consistent food quality, taste, presentation, and portion standards across all dishes
* Supervise, schedule, and coordinate kitchen staff to maintain an efficient workflow during service periods
* Recruit, train, mentor, and evaluate kitchen personnel on culinary techniques, food safety, and operational procedures
* Monitor inventory levels, manage ingredient ordering, and maintain proper stock control to minimise shortages and wastage
* Ensure compliance with all food hygiene, food safety, and workplace safety regulations
* Control food costs, labour costs, and kitchen expenses while maintaining quality standards
* Conduct regular quality checks on ingredients, food preparation processes, and finished dishes
* Assist management in business planning, kitchen operations, manpower planning, and continuous operational improvements
* Coordinate closely with front of house teams to ensure excellent customer experience and service efficiency
* Handle kitchen troubleshooting and operational challenges during peak periods
**Job Requirements**
* Minimum Degree in Management and Leadership, Business Management, Hospitality Management, Culinary Arts, or a related field
* Proven experience as a Head Chef, Executive Chef, Sous Chef, or Senior Chef in a Western restaurant, hotel, café, or hospitality establishment
* Strong knowledge of Western cuisine, food preparation techniques, menu development, and kitchen operations
* Demonstrated ability to manage kitchen operations independently
* Strong leadership, staff management, and team development skills
* Good understanding of food hygiene, food safety, and workplace safety standards
* Experience in inventory management, cost control, and kitchen budgeting
* Ability to work effectively in a fast paced and high pressure environment
* Excellent organisational, communication, and problem solving skills
* Responsible, disciplined, and committed to maintaining high culinary standards
* Willing to work shifts, weekends, and public holidays when required
