Head Chef

This role requires an elite culinary professional with experience in upscale dining environments—preferably within branded hotels or premium F&B concepts. We are looking for someone who goes beyond food assembly and brings creativity, leadership, and a strong commercial mindset to the kitchen.

Key Responsibilities:

• Lead overall kitchen operations, ensuring consistency, quality, and excellence in food execution
• Drive menu development and innovation through strong R&D capabilities
• Oversee kitchen team management, including training, scheduling, and performance management
• Ensure seamless back-of-house operations aligned with business goals
• Maintain high standards in food safety, sanitation, and compliance (FSR/HACCP)
• Collaborate with management on strategies to enhance guest experience and engagement
• Contribute to revenue growth through cost control, menu optimization, and operational efficiency

Qualifications:

• Proven experience as a Head Chef or Senior Sous Chef in an upscale restaurant or hotel setting
• Strong background in food execution and culinary R&D
• Demonstrated leadership in kitchen operations and team management
• Solid understanding of guest engagement and its impact on brand experience
• Knowledge of BOH systems, food safety regulations, and HACCP standards
• Commercially driven with a track record of contributing to revenue growth