Head Chef

Location: DAL (Denam Apartments Limited)
Reports To: Operations Manager/General Manager

Job Summary

The Head Chef is responsible for leading and managing all kitchen operations at DAL. The role involves ensuring consistent food quality, excellent presentation, effective kitchen management, proper hygiene, inventory control, cost management, and timely preparation of guest orders.

Key Responsibilities

• Develop and update menus based on guest preferences and business needs.
• Prepare and supervise the preparation of high-quality meals.
• Supervise the Assistant Chef and other kitchen staff.
• Ensure consistency in taste, quality, presentation, and portion sizes.
• Develop and maintain standardized recipes and preparation procedures.
• Manage food inventory, including receiving, storage, and stock monitoring.
• Monitor expiry dates and ensure proper food storage and handling.
• Control food costs and minimize wastage.
• Maintain accurate portion control and kitchen records.
• Coordinate and ensure timely preparation of guest food orders.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Ensure kitchen equipment is properly used, cleaned, and maintained.
• Identify and report faulty or damaged kitchen equipment.
• Train, guide, and monitor kitchen staff to ensure compliance with standards.

Qualifications & Experience

• Culinary certification, diploma, or relevant professional qualification.
• Minimum 3–5 years of professional culinary experience .
• Previous experience in a supervisory or Head Chef role is an advantage.
• Experience in hospitality, hotels, restaurants, or serviced apartments is preferred.

Required Skills

• Advanced cooking and food preparation skills.
• Menu planning and development.
• Excellent food presentation skills.
• Kitchen and team management.
• Inventory and stock management.
• Food cost and wastage control.
• Leadership and staff supervision.
• Good communication and organizational skills.
• Strong knowledge of food hygiene and safety standards.
• Ability to work under pressure and meet service deadlines.

KPIs

• Guest Food Satisfaction: ≥ 90%
• Food Cost Compliance: ≥ 95%
• Food Wastage: ≤ 5%
• Kitchen Hygiene Compliance: 100%
• Order Accuracy: ≥ 98%
• Recipe/Portion Compliance: ≥ 95%

Behavioural Expectations

The Head Chef is expected to demonstrate strong leadership, professionalism, discipline, creativity, accountability, attention to detail, and commitment to maintaining high standards of food quality, hygiene, guest satisfaction, and kitchen efficiency.