Role Overview
This role is responsible for leading and executing kitchen operations, ensuring high food quality, smooth service flow, and strong team performance. The position combines hands-on culinary execution with leadership responsibility and is suited for either a newly appointed Head Chef or a Senior Sous Chef ready to step into full kitchen ownership.
The role takes accountability for daily kitchen operations while working closely with management and front-of-house teams to deliver a consistent and high-quality guest experience across all service periods.
Key Responsibilities
1. Culinary Leadership & Food Quality
- Oversee all food preparation, cooking, and presentation standards.
- Ensure dishes are executed consistently in line with approved recipes.
- Maintain menu quality, taste, and presentation during all services.
- Lead by example through hands-on cooking and service involvement.
2. Kitchen Operations & Service Execution
- Manage daily kitchen operations, workflow, and section coordination.
- Ensure effective mise en place and service readiness.
- Lead kitchen service and make real-time operational decisions.
- Step in as the senior kitchen lead during shifts and peak periods.
- Lead, supervise, and support Sous Chefs, CDPs, and Commis Chefs.
- Support training, coaching, and development of junior kitchen staff.
- Set clear expectations around performance, discipline, and standards.
- Support scheduling, shift planning, and team reliability.
4. Cost Control & Stock Management
- Monitor food costs, portion control, wastage, and stock usage.
- Support ordering, receiving, and storage of goods.
- Ensure FIFO procedures and inventory standards are followed.
- Work with management to maintain cost efficiency without impacting quality.
- Ensure full compliance with food safety, hygiene, and H&S regulations.
- Maintain audit readiness at all times.
- Enforce cleaning schedules, hygiene standards, and safe working practices.
KPIs & Success Metrics
- Food quality and consistency
- Kitchen efficiency and service flow
- Food cost and waste control
- Hygiene and audit compliance
- Team performance, reliability, and retention
Candidate Requirements
- 6–8+ years’ experience in professional kitchens.
- Experience as a Senior Sous Chef or Head Chef in a high-volume environment.
- Strong hands-on kitchen leadership and service execution skills.
- Solid understanding of cost control, stock management, and food safety.
- HACCP knowledge and operational discipline.
- Comfortable stepping into full kitchen ownership and leadership responsibility.