Head Chef at HRD Solutions

Job Summary

• We are seeking an experienced Head Chef to lead all kitchen operations within cafeteria.
• The successful candidate will be responsible for delivering high-quality, nutritious, safe, and cost-effective meals for students, staff, and visitors, while ensuring strict compliance with food safety and hygiene standards.

Key Responsibilities
Kitchen Operations & Food Production:

• Oversee all daily food preparation, cooking, and meal service activities.
• Ensure meals are prepared according to approved recipes, quality, portion, and nutritional standards.

Menu Planning & Development:

• Design diverse, balanced, and nutritious menus considering dietary needs and budget.
• Plan special menus for events, conferences, and celebrations; review menus based on customer feedback.

Food Safety & Quality Assurance:

• Enforce full compliance with food safety, hygiene, and sanitation regulations.
• Maintain clean, organized kitchen and implement proper food handling, storage, and temperature controls.

Staff Leadership:

• Supervise, train, mentor, and schedule cooks and kitchen assistants.
• Monitor performance, foster teamwork, and recommend training or disciplinary actions.

Inventory, Cost & Equipment Control:

• Monitor inventory, forecast ingredients, minimize waste, and control food costs.
• Liaise with procurement for quality ingredients and ensure proper use and maintenance of kitchen equipment.

Catering & Event Support:

• Plan and supervise catering for functions, meetings, and special events to meet client expectations.

KPIs

• Food quality & customer satisfaction, food safety compliance, food cost & waste reduction, timeliness of service, staff productivity, and successful event execution.

Qualifications & Experience

• Education: HND / Bachelor's Degree in Culinary Arts, Hospitality/Catering Management, Food Technology or related field. Professional culinary certification is an added advantage.
• Experience: 7-10 years progressive experience in commercial kitchens, institutional catering, hotels, or university food services, with at least 2 years in a supervisory role.

Required Skills:

• Advanced culinary & recipe development skills
• Strong leadership and team management
• In-depth knowledge of food safety and hygiene regulations
• Menu planning, inventory and cost-control
• Excellent communication, problem-solving, and ability to work under pressure.