Head Chef – Lead BOH Operations

About the role

The Head Chef leads all back‑of‑house (BOH) operations, ensuring high‑quality food preparation, staff development, and efficient kitchen management. This role combines culinary creativity with strong leadership to maintain an inviting restaurant environment.

Key responsibilities

• Oversee food preparation, presentation, and menu development, ensuring consistency and high standards.
• Manage inventory, ordering, and waste reduction to meet cost‑of‑goods targets while maintaining freshness.
• Plan and execute food and beverage promotions, prepare monthly forecasts, and maintain health‑and‑safety compliance.
• Recruit, train, schedule, and mentor a team of up to 30 BOH staff, conducting performance reviews and career development.

Required profile

• Minimum Diploma in Culinary Arts with at least 5 years in a supervisory role for a high‑volume casual dining restaurant.
• Proven ability to lead large kitchen teams, manage multiple projects, and drive cost‑saving initiatives.
• Strong communication, conflict‑resolution, and people‑management skills.

Required skills

• Menu creation and recipe development across multiple cuisines.
• Inventory control, waste management, and food cost analysis.