Head Chef

Excel and Grace Consulting

Food Services & Catering

Responsibilities:

• Plan and develop creative, high-quality menus aligned with the restaurant’s concept
• Lead and supervise all kitchen staff, including chefs, cooks, and kitchen assistants
• Ensure timely preparation and presentation of dishes to meet customer expectations
• Monitor inventory levels, manage food costs, and coordinate supply orders
• Enforce strict compliance with food hygiene, safety, and sanitation standards
• Train and mentor kitchen staff on food preparation, portion control, and plating techniques
• Maintain a clean, organized, and efficient kitchen environment
• Control wastage and portion sizes to ensure profitability
• Collaborate with management to introduce new dishes and seasonal specials
Handle kitchen scheduling and staff performance reviews

Requirements:

• Proven experience as a Head Chef or Executive Chef in a busy restaurant or hospitality setting
• Strong leadership and team management abilities
• In-depth knowledge of various cuisines, cooking techniques, and kitchen operations
• Excellent organizational and time-management skills
• Ability to thrive in a fast-paced, high-pressure environment
• Culinary certification or diploma from a recognized institution preferred
Strong understanding of kitchen financials, including food cost and waste control

Benefits:

• Competitive monthly salary
• Creative freedom to influence menu design
• Opportunities for growth and leadership development
• Supportive and professional work environment