Background information about the job or company

Morsan is a global powerhouse in hr consultancy, with a strong reputation built on excellent client relationships. Our specialization lies in tailoring comprehensive hr services to meet your organization's unique needs. from talent acquisition and development to performance management and hr strategy, we offer a wide range of solutions designed to elevate y...

Responsibilities or duties

Kitchen Leadership & Operations

• Oversee all daily kitchen operations to ensure smooth and efficient food production.
• Supervise, train, and manage kitchen staff.
• Assign duties and monitor performance to ensure productivity and accountability.
• Ensure all food orders are prepared accurately, consistently, and within required timelines.
• Maintain discipline, teamwork, and professionalism within the kitchen.

Food Preparation & Quality Control

• Prepare and oversee the preparation of high-quality meals in accordance with menu standards and recipes.
• Ensure consistency in taste, portioning, plating, and presentation of all dishes.
• Conduct regular quality checks on ingredients, preparation processes, and finished meals.
• Maintain high standards of freshness, flavor, and customer satisfaction.
• Develop and improve recipes to enhance menu quality and appeal.

Menu Planning & Innovation

• Support management in menu planning, recipe costing, and new product development.
• Introduce creative menu ideas and seasonal offerings to improve customer experience and sales.
• Recommend pricing strategies based on ingredient costs and profitability targets.
• Adapt menu offerings based on customer preferences and market trends.

Inventory & Cost Control

• Monitor stock levels of all kitchen ingredients, supplies, and equipment.
• Prepare inventory reports and ensure timely requisition of ingredients.
• Minimize food wastage through proper planning, storage, and portion control.
• Monitor food costs and ensure efficient use of ingredients to maintain profitability.
• Prevent theft, pilferage, and misuse of kitchen resources.

Food Safety & Hygiene Compliance

• Ensure strict adherence to food safety, sanitation, and hygiene standards at all times.
• Enforce cleanliness in all kitchen areas including cooking stations, storage areas, refrigerators, and equipment.
• Ensure proper food storage, labeling, temperature control, and stock rotation (FIFO).
• Ensure compliance with public health regulations and internal safety procedures.
• Monitor staff grooming, personal hygiene, and safe food handling practices.

Equipment & Maintenance

• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Report faulty or damaged equipment promptly for repair or replacement.
• Ensure safe operation of all kitchen appliances and tools.

Team Development & Staff Management

• Train kitchen staff on recipes, cooking techniques, hygiene standards, and operational procedures.
• Conduct performance evaluations and provide coaching where needed.
• Assist in recruitment and onboarding of kitchen personnel.
• Manage kitchen shift scheduling to ensure adequate staffing during peak hours.

Qualifications or requirements

Qualifications & Experience

• Bachelor’s Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution.
• Professional culinary training or certification from recognized institutions is highly preferred.
• Minimum 4–6 years of progressive experience in a busy restaurant, hotel, or commercial kitchen environment.
• At least 2–3 years in a leadership role such as Sous Chef, Kitchen Supervisor, or Head Chef.
• Strong expertise in food preparation, menu development, recipe standardization, and Kitchen Operations Management.
• Certification in Food Safety, HACCP, or Food Handling is an added advantage.
• Proven experience in food costing, stock management, portion control, and wastage reduction.
• Strong leadership, team management, and communication skills.
• Ability to work under pressure while maintaining high food quality and consistency.
• High level of creativity, discipline, hygiene, and attention to detail.

• Oversee all daily kitchen operations to ensure smooth and efficient food production.
• Supervise, train, and manage kitchen staff.
• Assign duties and monitor performance to ensure productivity and accountability.
• Ensure all food orders are prepared accurately, consistently, and within required timelines.
• Maintain discipline, teamwork, and professionalism within the kitchen.
• Prepare and oversee the preparation of high-quality meals in accordance with menu standards and recipes.
• Ensure consistency in taste, portioning, plating, and presentation of all dishes.
• Conduct regular quality checks on ingredients, preparation processes, and finished meals.
• Maintain high standards of freshness, flavor, and customer satisfaction.
• Develop and improve recipes to enhance menu quality and appeal.
• Support management in menu planning, recipe costing, and new product development.
• Introduce creative menu ideas and seasonal offerings to improve customer experience and sales.
• Recommend pricing strategies based on ingredient costs and profitability targets.
• Adapt menu offerings based on customer preferences and market trends.
• Monitor stock levels of all kitchen ingredients, supplies, and equipment.
• Prepare inventory reports and ensure timely requisition of ingredients.
• Minimize food wastage through proper planning, storage, and portion control.
• Monitor food costs and ensure efficient use of ingredients to maintain profitability.
• Prevent theft, pilferage, and misuse of kitchen resources.
• Ensure strict adherence to food safety, sanitation, and hygiene standards at all times.
• Enforce cleanliness in all kitchen areas including cooking stations, storage areas, refrigerators, and equipment.
• Ensure proper food storage, labeling, temperature control, and stock rotation (FIFO).
• Ensure compliance with public health regulations and internal safety procedures.
• Monitor staff grooming, personal hygiene, and safe food handling practices.
• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Report faulty or damaged equipment promptly for repair or replacement.
• Ensure safe operation of all kitchen appliances and tools.
• Train kitchen staff on recipes, cooking techniques, hygiene standards, and operational procedures.
• Conduct performance evaluations and provide coaching where needed.
• Assist in recruitment and onboarding of kitchen personnel.
• Manage kitchen shift scheduling to ensure adequate staffing during peak hours.

• Strong leadership
• Team management
• Communication skills
• Ability to work under pressure
• High level of creativity
• Discipline
• Hygiene
• Attention to detail
• Food preparation expertise
• Menu development expertise
• Recipe standardization expertise
• Kitchen Operations Management expertise
• Food costing experience
• Stock management experience
• Portion control experience
• Wastage reduction experience

• Bachelor’s Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution.
• Professional culinary training or certification from recognized institutions is highly preferred.
• Certification in Food Safety, HACCP, or Food Handling is an added advantage.