Head Chef

Head Chef

Overview

Our client in the hospitality industry is looking for an experienced and visionary Head Chef to lead their culinary division. The successful candidate will be responsible for elevating the food offering beyond standard hotel fare creating a distinctive and memorable dining experience for corporate clients high-end guests and large-scale events. This role requires a balance of culinary creativity and strong commercial discipline with a focus on delivering exceptional quality while maintaining strict cost control and international hygiene standards.

1. Culinary Vision & Menu Engineering

• Design and implement innovative menus across restaurant banqueting and in-room dining services.

• Develop a unique culinary identity by blending high-quality local ingredients with international techniques.

• Lead menu planning and execution for corporate events conferences weddings and VIP functions.

2. Operational Excellence & Hygiene

• Establish and enforce standard operating procedures for food preparation presentation and service delivery.

• Ensure full compliance with HACCP standards and all relevant health and safety regulations.

• Oversee kitchen operations ensuring cleanliness organization and optimal equipment functionality.

3. Financial Management & Cost Control

• Manage food cost percentages through effective portion control waste reduction and strategic sourcing.

• Build and maintain strong supplier relationships to ensure consistent quality and competitive pricing.

• Develop and manage staff rosters to align with operational demand while controlling labour costs.

4. Leadership & Talent Development

• Lead train and mentor the kitchen brigade fostering a culture of excellence discipline and innovation.

• Set performance standards and KPIs conducting regular evaluations and providing ongoing feedback.

Experience & Background

• Minimum of 8 years professional kitchen experience including at least 3 years in a senior leadership role such as Head Chef or Executive Sous Chef.

• Proven experience in menu development and optimizing kitchen performance.

• Experience within high-end hospitality environments such as 4/5-star hotels or premium restaurants.

• Exposure to emerging markets or environments with supply chain variability is advantageous.

• Ability to manage both fine dining service and high-volume catering operations.

Core Competencies

• Strong passion for culinary innovation presentation and emerging food trends.

• Ability to perform effectively in high-pressure fast-paced environments.

• Strong commercial awareness with a focus on profitability and efficiency.

Qualifications

• Diploma or Degree in Culinary Arts from a recognized institution.

• Valid Food Handlers Certificate.

• HACCP certification or equivalent food safety training.

• Competitive salary package aligned with experience and market standards.

• Performance-based incentives linked to cost management and guest satisfaction.

• Additional benefits may include accommodation or housing allowance medical coverage and meals on duty.

Interested candidates should submit a detailed CV along with a culinary portfolio (including photographs of signature dishes) or a summary of experience managing high-volume kitchen operations.