Head Chef

The Head Chef oversees all culinary operations, leading the kitchen team to deliver exceptional food quality, creativity, and consistency. Responsible for menu development, cost control, and compliance with food safety standards, the role ensures operational excellence and innovation in every aspect of kitchen management.Key Focus AreasCulinary Leadership: Manage and inspire the kitchen brigade, maintaining high standards of execution, teamwork, and discipline.Japanese Cuisine Expertise: Develop and refine authentic Japanese-inspired menus, integrating traditional techniques with contemporary presentation and seasonal ingredients.Menu Innovation & Quality: Design creative, cost-efficient dishes aligned with brand identity and guest preferences, ensuring consistency in taste and presentation.Operational Excellence: Oversee daily kitchen functions, including procurement, budgeting, inventory, and waste control, in line with company targets.Food Safety & Compliance: Ensure full adherence to HACCP and local food safety regulations through regular audits and staff training.Team Development: Recruit, train, and mentor kitchen staff to uphold culinary excellence and maintain a culture of continuous improvement.RequirementsEducation: Diploma or Degree in Culinary Arts or Hospitality Management; advanced culinary training preferred.Experience: 10+ years in professional kitchens, with at least 3–5 years in a senior role (Executive Sous Chef / Head Chef) — ideally in Japanese or Asian fine-dining concepts.Certifications: HACCP Level 3 or equivalent Food Safety Certification.Skills: Strong leadership, cost management, and communication abilities; proficient in English and kitchen management systems.