Head Kitchen

About the role

This role involves managing all daily kitchen operations, overseeing food production processes, and coordinating buffet and catering services. You will be responsible for menu development, quality control, cost management, team leadership, and ensuring compliance with food safety standards and kitchen procedures.

Key responsibilities

• Oversee all daily kitchen activities and ensure food production processes run on schedule

• Organize task distribution among cooks, helpers, and stewards

• Maintain kitchen area cleanliness according to hygiene and sanitation standards

• Develop and plan daily and event buffet menus with varied dishes, vegetables, condiments, desserts, and beverages

• Estimate production quantities based on number of guests and manage buffet display presentation

• Control food refills during events and adjust menus based on budget and guest requirements

• Ensure food taste, quality, and consistency meet standards through pre-service checks

• Verify raw materials are in good condition and fresh

• Monitor raw material usage efficiency and conduct regular stock checks

• Train and guide kitchen staff, create work schedules, and provide performance evaluations

About you

• Ability to manage kitchen operations and coordinate with service and event teams

• Knowledge of food safety standards and kitchen safety procedures

• Experience in menu planning and food cost estimation

• Leadership and team coordination skills

• Attention to quality control and waste reduction