Kitchen Incharge – Lead Kitchen Operations

About the role

The leading hospitality organisation is looking for an experienced Kitchen Incharge to manage daily kitchen operations, ensuring high-quality food is delivered safely and consistently. This hands‑on role combines leadership, culinary expertise and strong organisational skills in a fast‑paced environment.

Key responsibilities

• Oversee all kitchen activities including preparation, cooking, plating, service, cleaning and closing procedures.
• Lead, supervise and allocate duties to chefs, cooks, kitchen assistants and other team members.
• Prepare and serve food according to approved menus, recipes, presentation standards and portion sizes.
• Monitor food quality, temperature, taste and presentation throughout service.
• Ensure compliance with HACCP, food safety, allergen control and health‑and‑safety regulations.
• Maintain accurate records for temperatures, cleaning schedules, stock rotation and waste.
• Manage stock levels, verify deliveries, enforce FIFO storage and coordinate with suppliers.
• Control food costs, minimise waste and optimise kitchen resource utilisation.
• Keep kitchen equipment, utensils and work areas clean, maintained and safe.
• Train and coach staff on culinary standards, food safety and company procedures.
• Respond to customer feedback and operational issues, escalating when necessary.

Required profile

• 3–5 years of experience in a supervisory kitchen role (senior chef, chef de partie, kitchen manager, etc.) within hospitality, catering or restaurant environments.
• Professional culinary qualification or diploma.
• Proven ability to lead a kitchen team and manage high‑volume service.

Required skills

• HACCP and food‑safety procedures
• Stock management and FIFO rotation
• Menu planning and recipe development
• Cost control and waste minimisation
• Kitchen equipment maintenance
• Culinary techniques and standards