Chef at Above Lifestyle

Key Responsibilities
Culinary Leadership & Quality Assurance:

• Lead all kitchen operations and ensure food is prepared to Above Lifestyle standards at all times.
• Maintain consistency in taste, portioning, cooking methods, and presentation.
• Conduct regular food quality checks before dishes leave the kitchen.
• Develop new menu items, seasonal dishes, and creative presentations to elevate the dining experience.

Kitchen Operations Management:

• Plan daily kitchen workflow and allocate duties to chefs, cooks, and kitchen assistants.
• Ensure timely preparation and delivery of meals during peak hours.
• Monitor stock levels, oversee requisitions, and minimize food wastage.
• Manage vendor orders in collaboration with procurement and store departments.

Hygiene, Safety & Compliance:

• Enforce strict adherence to food handling procedures, health regulations, and HACCP standards.
• Ensure proper sanitization of equipment, workstations, and storage areas.
• Oversee kitchen staff hygiene and grooming.
• Conduct periodic safety and hygiene audits.

Team Management & Training:

• Supervise, mentor, and train all kitchen staff.
• Conduct regular performance evaluations and address skill gaps.
• Promote teamwork, discipline, and professionalism within the kitchen.
• Encourage feedback, foster innovation, and maintain a positive work environment.

Cost Control & Reporting:

• Manage food cost, stock rotation, and portion control to reduce waste and increase profitability.
• Prepare weekly kitchen reports, including stock usage, wastage, and food cost analysis.
• Work closely with management to align kitchen expenses with budget targets.

Qualifications

• Diploma or Degree in Culinary Arts, Food Production, or related field
• Minimum of 5 years experience as a Senior Chef or Head Chef in a fine dining restaurant, lounge, or hospitality establishment
• Proven track record of managing a kitchen team and maintaining high culinary standards
• Knowledge of food safety regulations and kitchen operations best practices.

Required Skills & Competencies:

• Strong culinary expertise in international and local cuisines
• Excellent leadership and team-management skills
• Strong organizational and time-management abilities
• Ability to work under pressure in a fast-paced environment
• Attention to detail and commitment to excellence
• Good knowledge of inventory management and cost control
• Creativity in menu development and plating aesthetics
• Discipline, integrity, and high ethical standards.