HEAD CHEF

Plan, develop, and update menus, including seasonal and signature dishes Oversee daily kitchen operations and make sure every dish meets the restaurant’s quality and presentation standards Recruit, train, schedule, and supervise kitchen staff (sous chefs, line cooks, kitchen assistants) Develop standardised recipes and SOPs so dishes stay consistent across shifts Manage food costing, menu pricing input, and kitchen budget to meet target food cost margins Order ingredients, manage suppliers, and control inventory to minimise wastage Ensure full compliance with SFA food safety and hygiene regulations and maintain kitchen cleanliness Maintain kitchen equipment and arrange repairs or replacements when needed Work with management on new menu launches, promotions, and operational improvements Handle customer feedback related to food quality and take corrective action