Head Chef

Roles & Responsibilities

Head Chef

We are looking for an experienced Head Chef to lead the kitchen operations of our livehouse. The Head Chef will be responsible for food quality, kitchen staff, menu execution, food costing, inventory and maintaining a clean and efficient kitchen operation.

Key Responsibilities

• Oversee all daily kitchen and food-production operations
• Lead, supervise and train kitchen staff
• Ensure consistent food quality, presentation and portion standards
• Plan kitchen manpower, duty schedules and work assignments
• Develop, review and improve menu items where required
• Establish recipes, preparation procedures and portion controls
• Monitor food costs, wastage and kitchen productivity
• Manage ingredient inventory and coordinate purchasing requirements
• Ensure ingredients are stored, handled and rotated properly
• Maintain kitchen cleanliness, hygiene and food-safety standards
• Ensure equipment is properly used and report maintenance requirements
• Coordinate with the F&B and Operations teams during service
• Manage kitchen preparation for events, private functions and high-volume service periods
• Monitor staff performance and maintain kitchen discipline
• Assist management with budgeting, costing and operational improvements
• Perform other kitchen-related duties as required

Requirements

• Relevant professional kitchen experience
• Previous experience as a Head Chef, Sous Chef, Kitchen Manager or similar leadership position preferred
• Strong knowledge of kitchen operations and food preparation
• Good understanding of food costing, portion control and inventory management
• Strong leadership and staff-management skills
• Able to maintain consistent standards in a fast-paced environment
• Knowledge of food hygiene and safety requirements
• Good organisational and problem-solving ability
• Comfortable working evenings, weekends and public holidays according to operational requirements

Tell employers what skills you have

Menu Development
Development
Performance Standards
Food Cost Management
Food and Beverage Inventory Management
Ensuring Food Quality
Inventory Management
Preparation
Recipe Formulation
Food Safety and Hygiene