Kitchen Incharge

• Oversee the daily operation of the kitchen, including food preparation, cooking, plating, service, cleaning, and closing procedures. • Lead, supervise, and allocate duties to chefs, cooks, kitchen assistants, and other kitchen team members. • Prepare and serve food in accordance with approved menus, recipes, presentation standards, portion sizes, and required service timings. • Monitor food quality, taste, temperature, presentation, and consistency before and during service. • Ensure compliance with HACCP principles, food safety procedures, allergen controls, personal hygiene requirements, and applicable health and safety regulations. • Maintain accurate records for food temperatures, cleaning schedules, stock rotation, waste, and other kitchen control procedures. • Manage food stock levels, check deliveries, verify product quality and quantities, and ensure proper storage and FIFO stock rotation. • Coordinate with suppliers, service teams, management, and other departments to ensure smooth kitchen and food service operations. • Monitor food costs, minimise waste, control portion sizes, and support efficient use of kitchen resources. • Ensure all kitchen equipment, utensils, work surfaces, storage areas, and facilities are clean, maintained, and used safely. • Train and coach kitchen team members on culinary standards, food safety, hygiene, safe working practices, and company procedures. • Respond promptly to customer feedback, service issues, and operational concerns, escalating matters to management where appropriate. • Support menu planning, recipe development, special events, and changes to food production requirements as directed. • Perform other duties as assigned by the Direct Manager. • Minimum 3–5 years of experience in a kitchen supervisory, senior chef, chef de partie, or kitchen management role within hospitality, catering, restaurant, or food service operations. • Professional culinary qualification or diploma in Culinary Arts, Food Production, Hospitality Management, or a related discipline. • Strong knowledge of food preparation, cooking techniques, kitchen operations, menu execution, portion control, and food presentation. • Good understanding of HACCP, food hygiene, allergen management, workplace health and safety, and kitchen sanitation requirements. • Experience supervising, training, scheduling, and motivating kitchen team members. • Knowledge of stock control, food costing, purchasing, inventory management, waste reduction, and supplier coordination. • Strong leadership, communication, organisational, time management, and problem-solving skills. • Ability to work under pressure, manage multiple priorities, and maintain high standards during busy service periods. • Food safety or food hygiene certification is preferred. • Flexibility to work shifts, weekends, public holidays, and extended hours when required by business operations.