Head Chef (Bou)

Job Description:

To ensure the smooth running of the food operation including the maintenance and cleaning of the the kitchen.

Essential Duties & Responsibilities:

  • To ensure agreed food standards are maintained at all times.
  • To issue and monitor maintenance to ensure that the kitchen fabric and equipment is kept in a safe, clean and fully functional condition.
  • To monitor the quality of deliveries and take appropriate action where necessary.
  • To ensure that we comply with HACCP and health and safety procedures.
  • Ensure stock levels and ordering of food items is kept under control to minimise wastage whilst maintaining food GP%.
  • Ensure the Food Safety Management Procedures are followed and maintained.
  • To recruit, monitor and train staff.
  • Keep COL% to agreed level and within budget.
  • By analysing market trends, change and develop menu timely and appropriately.
  • To liaise with floor staff and other departments to ensure guest satisfaction and smooth running of service.
  • To optimise profitability of the outlet and ensure that all relevant costs are controlled in line with the budget.

Key Behaviours:

  • Minimum Level 2 in Health & Safety
  • Minimum Level 2 in HACCP
  • Food Safety Level 3
  • Strong leadership, motivational and teamwork skills
  • Organised and excellent time management skill
  • A flexible attitude
  • Experience in all relevant disciplines
  • Excellent communication skills


  • Departmental training experience
  • Experienced with various cuisine
  • Computer literacy