Head Chef at ECLAT HR Consulting

Responsibilities

• Plan and design menus in line with the restaurant’s concept and target market.
• Supervise food preparation to ensure consistency, taste, and presentation standards.
• Manage kitchen staff, including training and performance monitoring.
• Control food costs, portion sizes, and wastage.
• Oversee procurement of food supplies and manage inventory.
•  Ensure strict compliance with food safety and hygiene regulations.
• Maintain kitchen equipment and report maintenance needs.
• Innovate and introduce new dishes to enhance customer experience.
• Collaborate with management on pricing and special promotions

Requirement

• BSc or Higher National Diploma in Culinary Arts, Hospitality Management, or related field.
• Professional culinary certification (e.g., City & Guilds, culinary institute certification) is an added advantage.
•  5 years of proven experience in a professional kitchen, with at least 2–3 years in a leadership role.
• Strong knowledge of food safety regulations and kitchen management

Required Competencies:

• Creative and innovative culinary skills.
• Strong leadership and team management abilities.
•  Detail-oriented with high quality standards.
• Ability to work under pressure in a fast-paced environment.
• Disciplined, organized, and results-driven.