Head Chef

A Chef is responsible for planning, preparing, and presenting high-quality meals while ensuring the kitchen operates efficiently and meets health and safety standards. The chef oversees food preparation, manages kitchen staff, maintains food quality and consistency, and controls kitchen inventory and costs. They design menus, ensure proper food handling procedures, and work to deliver an excellent dining experience for customers.

The role also involves supervising kitchen operations, maintaining cleanliness and hygiene standards, coordinating with restaurant management, and ensuring that all meals are prepared according to established recipes and presentation standards. A chef plays a key role in maintaining the restaurant’s reputation through creativity, efficiency, and strong leadership in the kitchen.

Prepare and cook meals according to recipes and standards

Plan menus and introduce new dishes

Supervise kitchen staff and coordinate kitchen activities

Maintain food quality, taste, and presentation

Monitor inventory and order kitchen supplies

Ensure compliance with food safety and hygiene regulations

Control food costs and reduce waste

Requirements

• Proven experience working as a chef, cook, or in a similar kitchen role
• Ability to prepare a wide variety of local and continental dishes
• Strong knowledge of food preparation techniques and kitchen operations
• Ability to work in a fast-paced environment and handle pressure during peak hours
• Good leadership and teamwork skills to supervise kitchen staff
• Knowledge of food safety, hygiene, and sanitation standards
• Ability to manage kitchen inventory and control food waste
• Strong attention to detail in food quality, taste, and presentation
• Ability to work flexible hours, including evenings, weekends, and holidays

Qualifications

• Minimum of SSCE/OND or equivalent qualification
• Culinary training or certification from a recognized catering or hospitality school is an advantage
• 2–5 years of relevant kitchen experience (depending on the role level)
• Certification in Food Safety and Hygiene is an added advantage
• Good communication and organizational skills

Advanced cooking and food preparation skills

Menu planning and recipe development

Food presentation and plating techniques

Kitchen management and supervision

Inventory and stock control

Cost control and portion management

Knowledge of food safety and hygiene standards

Time management and multitasking in a busy kitchen

2-5

6 days a week, 1 day off