Head Chef

About the role

The Head Chef will lead all daily culinary operations for the hotel’s steakhouse restaurant, ensuring the highest standards of food quality, presentation, and guest satisfaction. This senior role works closely with the Executive Chef on menu development and culinary initiatives.

Key responsibilities

• Oversee kitchen performance, maintain food quality, taste, presentation, consistency, and portion control.
• Supervise, train, motivate and develop the culinary team to achieve operational excellence.
• Plan daily mise en place, production, service workflow and coordinate with the Restaurant Manager for seamless service.
• Maintain high standards of meat preparation, butchery, grilling, roasting and product utilization.
• Monitor food costs, yields, wastage and support departmental profitability.
• Ensure compliance with HACCP, food safety, hygiene and hotel standards.

Required profile

• Culinary degree, diploma or equivalent professional qualification.
• 5–7 years progressive culinary experience, preferably in luxury hotels or premium steakhouses, with 2–3 years in a senior supervisory role.
• Strong leadership, people‑management and communication skills.
• Ability to work flexible hours, including evenings, weekends and public holidays.

Required skills

• Expertise in modern steakhouse cuisine, meat preparation and butchery.
• Knowledge of HACCP, food safety and sanitation standards.
• Menu development, recipe costing and food cost control.
• Portion control, yield management and sustainable kitchen practices.