Head Chef

Job SummaryThe Head Chef is responsible for managing and standardizing all kitchen operations across the group’s properties. This includes menu planning, recipe standardization, cost control, training the kitchen team, food hygiene, and quality assurance. The role requires a balance between creativity and operational excellence.Key ResponsibilitiesDevelop and implement standardized menus and recipes across all properties.Conduct regular property visits to monitor kitchen performance and food quality.Work closely with the Owner & Director on menu innovation and new culinary concepts.Oversee food cost control, supplier selection, and product quality.Train and mentor kitchen staff to maintain consistency and skill development.Ensure all kitchens adhere to food safety and hygiene standards.Coordinate with F&B and Cost Control teams to maintain profitability.Support new property openings with kitchen setup, menu rollout, staff recruitment, and training.Evaluate and improve food presentation, taste, and portion control across all properties.Report regularly to management on performance, costs, and culinary development.RequirementsMinimum 5 years of culinary experience, including 3 years in a Head Chef or Executive Chef role.Proven background in managing multiple outlets or multi-property operations.Strong knowledge of International and Asian cuisines.Creative mindset with an eye for presentation and innovation.Solid understanding of food cost management.Excellent leadership, communication, and training skills.Fluent in English, both spoken and written.Willingness to travel frequently to a remote island destination.