Head Chef

A Head Chef is responsible for the overall management and operation of the kitchen, ensuring high-quality food, efficient operations, food safety compliance, and profitability.

Experience 8–10 years of progressive experience in professional kitchens. Minimum 3–5 years of experience as a Sous Chef or Head Chef. Experience in hotels, restaurants, catering, or large-scale event catering is preferred. Experience managing high-volume food production.

Production planning and scheduling. Quality assurance and portion control. Waste management and cost reduction. Supplier coordination and procurement planning. Ability to manage multiple kitchens or service outlets, if required.