Roles & Responsibilities
The Head Chef (Chef de Cuisine) is the creative and operational leader of the kitchen, responsible for designing menus, leading the culinary team, maintaining the highest food quality standards, and ensuring efficient kitchen operations. This role blends artistry, leadership, and business acumen to deliver an exceptional dining experience aligned with the restaurant’s vision.
Key Responsibilities
1. Culinary Leadership & Menu Development together with Executive Chef
- Design and update menus that reflect the restaurant’s concept, seasonality, and market trends.
- Create innovative, visually appealing, and consistently high-quality dishes.
- Standardize recipes and presentation guidelines for consistency.
- Reporting all the information about the kitchen and restaurant directly to Executive Chef.
2. Kitchen Management
Lead, mentor, and inspire the kitchen brigade, from sous chefs to kitchen assistants.Schedule staff, assign duties, and ensure full coverage during service.Foster a collaborative and disciplined work environment.3. Quality Control & Food Safety
Maintain the highest standards of food quality, taste, and presentation.Implement and monitor HACCP or equivalent food safety protocols.Oversee storage, stock rotation, and waste management to ensure freshness and minimize loss.4. Cost Control & Budgeting
Manage food costs, labor costs, and inventory to meet financial targets.Negotiate with suppliers and source the best ingredients within budget.Monitor and control portion sizes to ensure profitability without compromising quality.5. Operational Excellence
Ensure kitchen equipment is maintained, cleaned, and repaired as needed.Work closely with the front-of-house team to ensure smooth service.Anticipate and resolve kitchen issues before they impact guests.6. Staff Development & Training
Recruit, train, and develop kitchen staff for skill growth and succession planning.Provide regular feedback, conduct performance reviews, and enforce discipline when necessary.7. Brand & Guest Experience
Represent the restaurant in media appearances, culinary events, when the Executive Chef is not present.Stay up to date on culinary trends to keep the restaurant’s offerings competitive and exciting.Skills & Qualifications
Strong in European (mainly French) and Asian Cuisine (mainly Indonesian or Peranakan)Proven experience as a Head Chef or Executive Chef in a high-quality or fine dining establishment.Culinary diploma or equivalent professional certification preferred.Strong leadership, organization, and communication skills.In-depth knowledge of cooking techniques, flavor profiles, and plating aesthetics.Financial literacy and experience managing food and labor budgets.Ability to thrive under pressure in a fast-paced environment.Tell employers what skills you have
Recipes
Menu Development
Ingredients
Quality Control
Food Safety
Cooking
Food Quality
Inventory
Fine Dining
Waste Management
French
Budgeting
HACCP
Asian Cuisine
Staff Development
Cost Control
