Head Chef

**Job Description: Head Chef** **Position Summary** The Head Chef is responsible for leading all kitchen operations, ensuring consistent food quality, menu execution, food safety compliance, cost control, and team development. The role oversees food production for breakfast, brunch, lunch, and café menu offerings while working closely with the Bakery, Pastry, Bar, and Operations teams to deliver an exceptional guest experience and achieve business objectives. **Key Responsibilities** Kitchen Operations * Oversee the daily operations of the hot kitchen, cold kitchen, and food preparation areas. * Ensure all dishes are prepared according to approved recipes, specifications, and presentation standards. * Supervise food preparation, cooking, plating, and service during operating hours. * Ensure efficient kitchen workflow and coordination with Front of House and Bar teams. Menu Development * Develop and improve menu items in collaboration with Management. * Standardize recipes and portion sizes. * Introduce seasonal and promotional menu offerings. * Conduct product testing and recipe trials. Food Quality \& Consistency * Maintain high standards of food quality, taste, presentation, and consistency. * Monitor portion control and minimize food waste. * Ensure all food served meets company quality standards. Food Safety \& Compliance * Ensure full compliance with HACCP, food safety, hygiene, and sanitation standards. * Monitor proper food storage, labeling, and temperature controls. * Ensure FIFO and FEFO principles are implemented. * Maintain a clean, organized, and safe kitchen environment. Inventory \& Cost Control * Monitor inventory levels and kitchen stock. * Coordinate purchasing requirements with the Store Keeper and Procurement team. * Control food cost, wastage, and kitchen expenses. * Conduct regular inventory counts and stock reconciliation. Team Leadership * Lead, train, supervise, and motivate all kitchen staff. * Prepare work schedules and assign daily responsibilities. * Conduct performance evaluations and provide coaching. * Ensure continuous training on recipes, food safety, and operational standards. Equipment \& Maintenance * Ensure all kitchen equipment is properly operated and maintained. * Report maintenance issues promptly. * Coordinate preventive maintenance to minimize operational downtime. Administration \& Reporting * Prepare production plans and daily kitchen reports. * Monitor food cost reports, inventory reports, and kitchen performance. * Maintain recipe documentation, production records, and kitchen logs. **Required Qualifications** * Diploma or Bachelor's Degree in Culinary Arts, Hospitality Management, or a related field is preferred. * Minimum **5 years** of experience as a Head Chef, Sous Chef, or Kitchen Manager in a specialty coffee shop, café, bakery, brunch restaurant, or all\-day dining concept. * Experience in managing multi\-section kitchen operations. **Mandatory Knowledge \& Skills**Culinary Expertise Must have strong knowledge of: * All\-day breakfast and brunch cuisine * Sandwiches, wraps, salads, and light meals * Pasta, burgers, and café\-style menu items * Healthy menu options * Food presentation and plating * Food production planning * Recipe development and standardization * Portion control and yield management Kitchen Management * Kitchen operations and workflow management * Staff supervision and scheduling * Inventory management * Purchasing coordination * Cost control and food costing * Waste reduction strategies * Production planning Food Safety * HACCP implementation * Food hygiene and sanitation * Temperature control and monitoring * FIFO / FEFO inventory practices * Cross\-contamination prevention * Cleaning and sanitation procedures Systems Knowledge (Mandatory) Must be proficient in: * POS Systems (Kitchen Order Management) * ERP or Inventory Management Systems (e.g., Odoo, SAP, Oracle, Microsoft Dynamics) * Digital Recipe \& Food Costing Systems * Inventory Management Software Must be able to: * Monitor inventory and food costs * Review production and waste reports * Prepare kitchen reports * Coordinate purchasing requirements **Microsoft Office (Basic to Intermediate)** * **Microsoft Excel:** Food costing, inventory tracking, and production planning. * **Microsoft Word:** Recipe documentation, SOPs, and reports. * **Microsoft Outlook:** Email communication. * **Microsoft PowerPoint:** Basic presentation skills (preferred). **Additional Requirements** * Strong leadership and communication skills. * Ability to work in a fast\-paced, high\-volume kitchen. * Excellent organizational and time management skills. * Flexible to work weekends, holidays, and rotating shifts. * Physically fit to stand for extended periods and lift kitchen supplies when required. **Core Competencies** * Culinary Leadership * Food Quality Management * Kitchen Operations Management * Team Development \& Coaching * Food Cost \& Inventory Control * HACCP \& Food Safety Compliance * Menu Innovation * Problem Solving \& Decision Making * Time Management * Attention to Detail * Accountability \& Professionalism **Key Performance Indicators (KPIs)** * Food Quality \& Consistency * Customer Satisfaction * Food Cost Percentage * Kitchen Productivity * Recipe Compliance * Food Waste Reduction * Inventory Accuracy * HACCP \& Food Safety Audit Scores * Kitchen Cleanliness \& Organization * Staff Training \& Performance * On\-Time Order Preparation * Equipment Care \& Maintenance Compliance This job description is designed for a **Head Chef** leading a **specialty coffee shop, bakery, pastry, and all\-day breakfast café**, with responsibility for culinary excellence, kitchen operations, team leadership, food safety, and cost management. Pay: RO1\.000 \- RO2\.000 per month Work Location: In person