Head Chef

SUMMARY:
Our client in the Hospitality Industry is seeking a Head Chef to lead and kitchen and stewarding team at the organisation

POSITION INFO:
GENERAL DUTIES & RESPONSIBILITES Lead the strategic direction, annual plans, and standards for the kitchen and stewarding operations. Develop menus that are innovative, culturally diverse, and responsive to guest preferences and dietary needs. Create and document standard recipes to ensure consistency and quality in food production and presentation. Ensure continuous innovation in culinary offerings, aligned with current food trends and seasonal ingredients. Ensure all food is prepared in accordance with high food safety standards, including proper storage, processing, and disposal. Collaborate with stewarding to develop and implement cleaning and deep-cleaning schedules. Oversee procurement, supporting local and sustainable sourcing where possible. Ensure timely and cost-effective ordering of food supplies in accordance with menu plans and forecasted guest numbers. Work with Human Resources to recruit, train, and develop a high-performing culinary team. Monitor staff performance and provide continuous coaching, feedback, and performance reviews. Prepare annual department budgets, CAPEX/OPEX proposals, and manage food costs within set targets. Maintain records and ensure compliance with all legal, safety, and company standards. Deputise for the General Manager when required, taking full responsibility for operational leadership. CUSTOMER SPECIFIC RESPONSIBILITIES Ensure culinary services meet and exceed guest expectations. Maintain high guest satisfaction and online reputation through excellent food offerings and responsive service. Exhibit courteous and professional conduct with guests at all times. PEOPLE SPECIFIC RESPONSIBILITIES Recruit, train, and mentor kitchen and stewarding staff to ensure a pipeline of future culinary leaders. Set and monitor team and individual KPIs aligned with departmental goals. Develop and implement structured onboarding and ongoing training programs, with a focus on food safety and hygiene. Cultivate a culture of excellence, pride, collaboration, and innovation within the team. QUALITY SPECIFIC RESPONSIBLITIES Develop and enforce high culinary standards across all kitchen operations. Ensure all food safety, hygiene, and quality control procedures are adhered to rigorously. Lead internal audits and act swiftly on any quality lapses. Continuously seek improvements to raise standards and efficiencies. FINANCE SPECIFIC RESPONSIBILITIES Manage the kitchen and stewarding budgets effectively, ensuring cost control and high-quality output. Monitor and control food cost percentages and implement waste reduction initiatives. Develop stock control systems and ensure compliance with purchasing policies. Recommend and manage CAPEX purchases, ensuring strategic investment in kitchen infrastructure. FACILITIES Ensure all kitchen and stewarding equipment is maintained in excellent condition. Work with Technical Services and Stewarding to establish and oversee maintenance and cleaning schedules. Contribute input for kitchen equipment acquisition and facility upgrades. LEGAL AND COMPLIANCE SPECIFIC RESPONSIBILITIES Ensure full compliance with local legislation and company policies across food safety, health, and hygiene. Maintain up-to-date health certification for all kitchen staff. Protect guest, employee, and company confidentiality at all times. CORE COMPETENCIES Process Excellence & Service Delivery - Ensures consistent, high-quality food and efficient kitchen processes. Sustainable Quality & Attention to Detail - Maintains standards, reduces waste, and upholds presentation excellence. Innovation for Results - Drives innovation in menus, preparation, and guest experiences. Initiative & Change Agent - Proactively implements improvements and handles transitions effectively. Teamwork & Collaboration - Builds a unified, high-performing culinary team. Managing Uncertainty & Adaptability - Leads calmly through changes and maintains performance under pressure. QUALIFICATIONS & SKILLS Educational Requirements: Bachelor's degree and/or Diploma in Culinary Arts Certification in Food Safety (e.g., HACCP) Experience: Minimum of 8 years in culinary leadership in luxury hospitality Proven experience managing large teams in high-end hotels, cruises, or residences Technical Skills: Recipe and costing systems Microsoft Office and procurement software Food safety and hygiene regulations Personal Attributes: Resilient, calm under pressure, and emotionally stable Committed to excellence, guest satisfaction, and team development High physical endurance and sensory acuity