Head Chef

TU Holdings Group

Job Description

The Head Chef is responsible for managing all aspects of the kitchen operations, including menu planning, food preparation, team supervision, quality control, and maintaining hygiene standards. This role requires strong leadership, creativity, and the ability to deliver consistently high-quality dishes in a fast-paced environment.

Key Responsibilities

• Kitchen Leadership: Supervise, train, and lead kitchen staff to ensure smooth and efficient kitchen operations.
• Menu Planning: Design and update menus based on seasonality, trends, and customer preferences, ensuring creativity and profitability.
• Food Preparation & Quality: Oversee all food preparation and presentation, ensuring high standards of quality, taste, and consistency.
• Inventory & Cost Control: Manage inventory, track stock levels, order supplies, and control food costs while minimizing waste.
• Health & Safety Compliance: Ensure the kitchen meets all health, safety, and sanitation regulations and that staff follow proper food handling procedures.
• Team Development: Motivate and mentor staff, conduct regular training sessions, and foster a positive and productive kitchen environment.
• Collaboration: Work closely with the front-of-house team and management to ensure excellent guest experience and coordination.
• Budget Management: Assist with setting food budgets, pricing, and maintaining profit margins.

Experience

• Proven experience as Head Chef or Sous Chef in a busy restaurant environment.
• Culinary degree or equivalent training preferred.
• Excellent cooking skills with strong attention to detail.
• Leadership and team management skills.
• Solid knowledge of kitchen equipment and culinary techniques.
• Strong organizational and time-management abilities.
• Ability to remain calm and effective under pressure.
• Familiarity with food safety and hygiene regulations.

Preferred Skills

• Experience in a specific cuisine ( Asian, Continental & Brazilian Cuisines) depending on restaurant type.
• Basic computer skills (for inventory and menu planning software).
• Experience in cost control and budgeting.