Coinbox Limited is a multi-dimensional Consulting Firm which provides one-stop total business development and support to our vast clientele of start-ups, Small, Medium, growing and Large Enterprises, Cooperative Societies, Groups and Associations.
We support and create ideas, we provide solutions and we create systems.
We are part of a strategic busine...
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The Head Chef is responsible for overseeing the kitchen’s overall operations, ensuring high-quality food production, menu innovation, cost control, and strict adherence to hygiene and safety standards. The role combines culinary expertise with leadership and business acumen to ensure guest satisfaction and operational efficiency. The Head Chef leads the kitchen team, manages inventory, plans menus, and ensures that all dishes meet the hotel’s quality and presentation standards.
Key Responsibilities
Plan, organize, and oversee daily kitchen operations across all food outlets and events.
Ensure consistency in food preparation, taste, and presentation.
Supervise food production from preparation to plating, ensuring all dishes meet hotel standards.
Coordinate with F&B and service teams to ensure timely and efficient meal service.
Design seasonal and à la carte menus based on guest preferences, cost efficiency, and market trends.
Introduce new recipes, signature dishes, and themed cuisine events.
Balance menu variety with profitability through effective menu engineering.
Prepare and monitor kitchen budgets, including food cost percentages and wastage control.
Oversee purchasing, receiving, and storage of food supplies to maintain quality and cost control.
Maintain accurate records of inventory, stock rotation, and usage.
Negotiate with suppliers to ensure consistent supply of high-quality ingredients at the best value.
Recruit, train, and supervise kitchen staff including sous chefs, cooks, and stewards.
Develop staff through regular training on food preparation, hygiene, and safety standards.
Schedule shifts and delegate tasks to ensure smooth operations during peak periods.
Conduct performance evaluations and foster a positive, productive work environment.
Ensure proper handling, storage, and labeling of all food items.
Conduct routine inspections of kitchen equipment and ensure timely maintenance.
Maintain compliance with occupational health and safety regulations.
Ensure all food served meets taste, presentation, and temperature standards.
Respond promptly to guest feedback and ensure continuous improvement in menu quality.
Coordinate with F&B service staff to tailor menus for banquets, events, and special occasions.
Qualifications and Experience
Minimum of a BSc. or HND/ Diploma in Culinary Arts, Hospitality Management, or Food Production .
Minimum of 3–5 years in a chef role within a hotel or high-end restaurant.
Proven experience in international and local cuisines.
Strong financial acumen and understanding of food cost control.
Excellent leadership, creativity, and organizational skills.
Knowledge of modern cooking techniques, plating styles, and kitchen technologies.
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