Head Chef

About the role

Lead and oversee daily culinary operations of the restaurant, ensuring smooth kitchen performance and high standards of food quality, taste, and presentation.

Key responsibilities

• Supervise, train, motivate and develop the culinary team to achieve operational and service excellence.
• Plan and organize daily mise en place, production, service, and kitchen workflow, working closely with the Executive Chef on menu development and seasonal offerings.
• Maintain high standards of meat preparation, butchery, cooking techniques and product utilization for the steakhouse concept.
• Monitor food costs, portion sizes, yields and wastage to support profitability and ensure compliance with HACCP and hotel standards.
• Coordinate with the Restaurant Manager and Front of House team to ensure seamless service and guest satisfaction.

Required profile

• Culinary degree or equivalent professional qualification; minimum 5–7 years progressive culinary experience, including 2–3 years in a senior supervisory or Head Chef role.
• Strong knowledge of modern steakhouse cuisine, meat preparation, aging techniques, menu development, recipe costing and food safety standards.
• Proven leadership, people‑management and communication skills with ability to manage high‑volume operations.

Required skills

• Proficiency in English.
• Knowledge of sustainable kitchen practices, waste reduction and efficient product utilization.