Job Summary
The Head Chef is responsible for overseeing all aspects of kitchen operations, including menu development, food preparation, staff management, inventory control, and ensuring high standards of food quality, presentation, and hygiene. The ideal candidate is a creative and organized culinary leader who can inspire and manage a team while maintaining cost control and operational efficiency.
Key Responsibilities
Menu Development: Create, plan, and update menus according to seasonal availability, customer preferences, and business goals.
Food Preparation & Quality: Ensure that all dishes are prepared, cooked, and presented to the highest standard and consistently meet brand or restaurant expectations.
Kitchen Management: Oversee daily kitchen operations, including scheduling, delegation of tasks, and workflow efficiency.
Team Leadership: Recruit, train, motivate, and supervise kitchen staff; foster a positive and professional work environment.
Inventory & Cost Control: Manage food purchasing, stock levels, and wastage to maintain profitability and minimize costs.
Requirements
Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in a busy kitchen environment.
Strong leadership and team management skills.
Culinary qualification or equivalent experience preferred.
Working Conditions
Full-time position: availability on evenings, weekends, and holidays may be required.
Fast-paced kitchen environment requiring standing for long periods.
Application & Contact Information
Email: 420crunchgalle@gmail.com
Phone: +94 777 556 939
Address: 420 Crunch, Old Hospital Building, Old Dutch Hospital, UF 01 Hospital St, Galle.
