Head Chef at Above Lifestyle

Key Roles & Responsibilities
Kitchen Leadership & Staff Management:

• Supervise all kitchen staff, including cooks, grillers, and assistants.
• Schedule shifts and assign tasks to ensure timely and efficient service.
• Train and mentor junior kitchen staff on food preparation, safety, and plating standards.
• Conduct regular performance evaluations and enforce kitchen discipline.

Menu Planning & Development:

• Design and update menus for both club and restaurant services, considering customer preferences and seasonal ingredients.
• Introduce creative dishes, specials, and themed menus to attract and retain customers.
• Ensure all dishes meet quality, consistency, and presentation standards.

Food Preparation & Quality Control:

• Oversee all food production, ensuring flavor, freshness, and portion consistency.
• Inspect ingredients and supplies for freshness and proper storage.
• Maintain high standards of food hygiene, safety, and cleanliness in the kitchen.

Cost & Inventory Management:

• Monitor inventory levels of food, spices, and supplies; manage reordering in coordination with store or procurement officers.
• Minimize waste and control portion sizes to manage food costs efficiently.
• Ensure accurate recording of stock usage and spoilage.

Health & Safety Compliance:

• Enforce proper food handling procedures, hygiene protocols, and cleaning routines.
• Ensure kitchen staff adhere to all safety regulations and fire prevention guidelines.
• Maintain all kitchen equipment in safe and working condition.

Collaboration & Service Coordination:

• Work closely with restaurant and club supervisors to ensure smooth meal service.
• Coordinate food timing and delivery for club events, buffets, or à la carte orders.
• Adjust kitchen operations based on guest volume or special bookings.

Reporting & Documentation:

• Prepare daily or weekly reports on food usage, staff performance, and kitchen needs.
• Collaborate with management to align kitchen goals with overall business objectives.

Requirements

• Candidates should possess relevant qualifications in a related field.
• Proven experience as a Head Chef or Senior Sous Chef in a club, restaurant, or hotel.
• Strong knowledge of international and local cuisines.
• Excellent leadership, time management, and communication skills.
• Familiarity with budgeting, food costing, and inventory systems.
• Food safety certification and culinary training preferred.
• Ability to work under pressure and manage multiple orders simultaneously.