CHEF

DUTIES AND RESPONSIBILITIES

Menu Design & Development

• Create innovative, seasonal, and trend-forward menus that appeal to the target clientele.
• Design à la carte, set menu, and special event menus (e.g. brunches, chef’s tables, themed nights).
• Ensure menu items are costed accurately, with clear recipe cards and portion control.
• Regularly review and update menus based on feedback, sales performance, and seasonal availability.

Culinary Execution & Food Presentation

• Supervise all aspects of food preparation and execution to maintain premium standards.
• Ensure each dish is presented consistently, attractively plated, and in line with restaurant standards.
• Conduct regular tasting sessions to maintain flavor profiles and quality.

Kitchen Operations & Workflow

• Plan daily kitchen operations, including prep lists, station assignments, and service timelines.
• Ensure smooth coordination between kitchen sections (hot kitchen, pastry, cold section, etc.).
• Troubleshoot and solve operational challenges during busy service periods.

Food Safety & Hygiene

• Implement and enforce the highest standards of food safety, hygiene, and cleanliness (HACCP or equivalent).
• Conduct regular kitchen inspections and ensure proper sanitation of equipment and workstations.
• Train team members on best practices for hygiene and safe food handling.

Team Management & Staff Development

• Lead, train, and mentor kitchen staff, including cooks, prep staff, and stewards.
• Develop a positive and professional kitchen culture that values discipline, collaboration, and respect.
• Conduct performance reviews, provide constructive feedback, and identify training needs.
• Recruit and onboard new kitchen staff in collaboration with HR.

Inventory & Cost Control

• Monitor and control food costs, wastage, and kitchen-related expenses.
• Manage inventory levels and ensure timely ordering of ingredients and supplies.
• Conduct monthly stocktakes and maintain accurate records.
• Work with suppliers to source high-quality ingredients at optimal prices.

Customer Experience & Feedback

• Engage with guests when appropriate to receive direct feedback and promote chef's specials.
• Use customer feedback to improve dishes, menus, and overall dining experience.
• Collaborate with front-of-house staff to ensure seamless service and communication.

Strategic Planning & Innovation

• Stay updated on industry trends, local competition, and emerging culinary techniques.
• Propose new concepts (e.g., tasting menus, seasonal specials, dietary-friendly offerings) to attract and retain customers.
• Contribute to marketing campaigns with food photography, live demos, or media appearances as needed.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Minimum 5 years of proven experience in a high-end restaurant, hotel, or resort kitchen
• Strong culinary skills with a passion for creativity and innovation
• Excellent leadership, organizational, and communication skills
• In-depth knowledge of kitchen safety and sanitation regulations
• Ability to work under pressure and in a fast-paced environment
• Culinary degree or certification is a plus

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.