Key Responsibilities
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 & 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.