Responsibilities or duties

• Oversee daily kitchen operations including food preparation, cooking, plating, and service delivery.
• Lead, supervise, train, and schedule kitchen staff to ensure productivity and performance.
• Develop, review, and standardize recipes, menus, and portion controls.
• Ensure consistency in food quality, presentation, and taste across all products.
• Monitor food costs, wastage, and inventory levels to maintain profitability.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Manage procurement planning and coordinate with suppliers on kitchen requirements.
• Conduct stock control, monitor expiry dates, and enforce FIFO procedures.
• Introduce new menu ideas and support product innovation based on customer trends.
• Investigate customer complaints relating to food quality and implement corrective measures.
• Prepare operational reports relating to kitchen performance, stock, and costs.
• Ensure kitchen equipment is properly maintained and operational.

Qualifications or requirements (e.g., education, skills)

• Diploma or Bachelor’s Degree in Culinary Arts, Food Production, Hospitality Management, or related field.
• Strong knowledge of food safety standards, hygiene regulations, and kitchen operations.
• Certification in Food Safety or HACCP is an added advantage.

Experience needed

• Minimum 4–6 years’ experience in a professional kitchen, with at least 2 years in a supervisory or Head Chef role.
• Experience in restaurants, hotels, poultry/FMCG food production, or high-volume kitchens is highly preferred.
• Experience in menu costing, inventory control, and kitchen budgeting required.

• Oversee daily kitchen operations including food preparation, cooking, plating, and service delivery.
• Lead, supervise, train, and schedule kitchen staff to ensure productivity and performance.
• Develop, review, and standardize recipes, menus, and portion controls.
• Ensure consistency in food quality, presentation, and taste across all products.
• Monitor food costs, wastage, and inventory levels to maintain profitability.
• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Manage procurement planning and coordinate with suppliers on kitchen requirements.
• Conduct stock control, monitor expiry dates, and enforce FIFO procedures.
• Introduce new menu ideas and support product innovation based on customer trends.
• Investigate customer complaints relating to food quality and implement corrective measures.
• Prepare operational reports relating to kitchen performance, stock, and costs.
• Ensure kitchen equipment is properly maintained and operational.

• Strong knowledge of food safety standards
• Strong knowledge of hygiene regulations
• Strong knowledge of kitchen operations
• Menu costing
• Inventory control
• Kitchen budgeting

• Diploma or Bachelor’s Degree in Culinary Arts, Food Production, Hospitality Management, or related field.
• Certification in Food Safety or HACCP is an added advantage.