Job Summary:
We are seeking an experienced and passionate Head Chef to lead the culinary operation of a new upscale lifestyle restaurant and premium all-day dining concept.
The concept is designed as a warm, welcoming destination where guests can return regularly for breakfast, lunch, coffee and dinner. The focus is on delivering high-quality, approachable food, consistency and an exceptional guest experience.
We are looking for a chef who understands modern lifestyle dining and can combine culinary excellence with commercial awareness, operational efficiency and strong hospitality.
Key Responsibilities:
- Lead and manage the complete kitchen operation across breakfast, lunch, coffee and dinner.
- Develop and maintain an approachable, high-quality food offering aligned with the concept.
- Ensure consistency in taste, presentation, portioning and product quality.
- Develop recipes, menus, specifications and kitchen SOPs.
- Manage food costs, wastage, yields and overall kitchen profitability.
- Recruit, train, develop and motivate the kitchen team.
- Establish strong kitchen standards and maintain operational discipline.
- Manage daily preparation, service and kitchen operations.
- Monitor stock levels, ordering and supplier quality.
- Maintain excellent food safety, hygiene and HACCP standards.
- Monitor kitchen performance and drive continuous improvement.
- Work closely with the Restaurant Manager and wider management team to ensure seamless restaurant operations.
- Maintain a clean, organized and efficient kitchen environment.
- Menu development and recipe standardization
- Food costing and menu engineering
- Kitchen setup and operational readiness
- Supplier and product sourcing
- Kitchen SOP development
- Recruitment and team building
- Kitchen trials and mock services
- Staff training and induction
- Establishing kitchen systems and standards
- Preparing the kitchen team for opening and launch operations
- Head Chef will be responsible for creating a strong kitchen culture and supporting the wider pre-opening training programme.
Requirements:
- Proven experience as a Head Chef, Executive Chef, Executive Sous Chef or senior kitchen leader.
- Strong background in upscale lifestyle restaurants, premium all-day dining or high-end casual dining.
- Proven experience managing high-volume kitchen operations.
- Strong culinary, menu development and kitchen management skills.
- Experience with food costing, menu engineering and cost control.
- Strong leadership and people-management capabilities.
- Experience recruiting, training and developing kitchen teams.
- Strong understanding of food safety, hygiene and HACCP standards.
- Excellent organizational, communication and problem-solving skills.
- Commercially aware with a strong understanding of kitchen profitability.
- Ability to maintain quality and consistency under pressure.
- Pre-opening experience is a significant advantage.
