Head Chef Kitchen Manager (AN16) at Werkie

Key Responsibilities:

Kitchen Leadership & Operations

• Oversee daily kitchen operations to ensure smooth and efficient service.
• Lead and supervise the kitchen team with a hands-on management approach.
• Ensure high standards of food quality, consistency, and presentation.

Menu Development

• Plan, create, and update menus based on customer preferences, seasonal availability, and culinary trends.
• Ensure dishes are creative, cost-effective, and aligned with the brand’s identity.

Quality, Hygiene & Safety

• Maintain strict food hygiene and sanitation standards.
• Ensure compliance with all health, safety, and industry regulations.
• Monitor and check plating to maintain presentation and quality standards.

Stock, Cost & Equipment Management

• Manage stock levels, monitor usage, and place orders.
• Control food costs through efficient planning and portion control.
• Ensure all kitchen equipment is maintained and fully operational.

Service Excellence

• Resolve kitchen-related issues promptly during service.
• Collaborate with management on budgeting, menu pricing, and performance improvements.
• Ensure seamless operations in a fast-paced kitchen environment.

Minimum Requirements:

• Culinary qualification.
• 1–2 years experience as a Chef or in a senior kitchen role.
• Strong leadership and communication skills.
• Ability to thrive in a fast-paced kitchen environment.
• Excellent understanding of food costing, hygiene standards, and kitchen operations.
• Creative, innovative, and quality-driven.