Kitchen Head

• Experience level: Senior
• Vacancies: 1
• Compensation: Monthly

1. Role Summary

The Kitchen Head is responsible for overseeing the overall kitchen operations of the café and restaurant, ensuring the consistent preparation and presentation of high-quality food, maintaining food safety and hygiene standards, managing kitchen staff, and controlling food costs. The role ensures efficient kitchen operations, customer satisfaction, menu quality, and compliance with established company policies and applicable food safety regulations.

2. Duties and Responsibilities

• Oversee daily kitchen operations, ensuring smooth and efficient food preparation and service.

• Plan, prepare, and supervise the preparation of meals, snacks, desserts, and beverages-related food items in line with the approved menu.

• Ensure consistency in food taste, quality, portion size, presentation, and serving standards.

• Develop and standardize recipes, cooking methods, and food preparation procedures.

• Coordinate with the service team to ensure timely order preparation and delivery.

• Prepare staff schedules and assign duties according to operational requirements.

• Train and coach kitchen staff on cooking techniques, food safety, hygiene, and service standards.

• Monitor employee attendance, punctuality, discipline, and performance.

• Promote teamwork, accountability, and professional conduct within the kitchen.

• Identify training needs and recommend staff development opportunities.

• Provide input into recruitment, onboarding, performance appraisal, and disciplinary processes when required.

• Ensure compliance with food safety, personal hygiene, sanitation, and occupational health and safety requirements.

• Maintain cleanliness of kitchen surfaces, equipment, utensils, storage areas, and food preparation stations.

• Ensure proper food storage, labeling, temperature monitoring, and stock rotation using FIFO (First In, First Out) principles.

• Prevent cross-contamination and ensure safe handling of raw and cooked food.

• Monitor food expiry dates and ensure expired or spoiled products are not used.

• Ensure appropriate waste disposal and pest prevention measures.

• Maintain kitchen hygiene records and support internal or external inspections.

• Monitor food inventory and ensure the availability of ingredients and other kitchen supplies.

• Prepare purchase requisitions and coordinate with procurement and store personnel.

• Monitor food consumption, portion control, and stock usage to minimize waste.

• Conduct regular stock counts and investigate discrepancies.

• Ensure proper use, cleaning, and maintenance of kitchen equipment and appliances.

• Report equipment breakdowns and coordinate timely repairs.

• Monitor the availability of cooking utensils, cleaning materials, and other operational supplies.

• Ensure compliance with fire safety procedures and safe equipment handling.

• Maintain an organized kitchen layout that supports productivity and safe movement.

3. Education and Experience Required

Educational Qualifications

• Diploma in Hotel Management, or a related field.

• Relevant trainings or certification is an added advantage.

Work Experience

• Minimum of 4–6 years of relevant experience in professional kitchen operations within a café, restaurant, hotel, or similar food service establishment.

• At least 2–3 years of supervisory or kitchen leadership experience.