Head Chef at MORE Family Collection

Key Performance Areas & Responsibilities

Kitchen Operations & Food Preparation

• Lead and mentor the kitchen team to consistently deliver high-quality, flavour-forward dishes.
• Design and execute seasonal menus that reflect global inspiration and local ingredients, aligned with Upper Union’s shared dining concept.
• Ensure portion control, plating consistency, and adherence to the restaurant’s visual and taste standards.
• Oversee food preparation with attention to efficiency, hygiene, and dietary requirements.
• Conduct regular quality checks on taste, presentation, and service timing.

Guest Experience & Service

• Engage with guests to understand preferences and accommodate special dietary needs.
• Ensure all dishes—plated and shared—are visually appealing and meet Upper Union’s aesthetic.
• Collaborate with Front of House to personalise offerings and elevate the guest experience.
• Proactively manage feedback and resolve complaints with professionalism and care.

Team Leadership & Staff Development

• Identify and nurture talent within the kitchen team for growth and promotion.
• Implement structured training plans and foster a culture of continuous learning.
• Conduct regular performance reviews with actionable feedback.
• Uphold discipline and professionalism in line with company HR policies.

Kitchen Administration & Financial Management

• Manage kitchen inventory, minimise wastage, and ensure accurate reporting.
• Monitor food costs and maintain budget targets without compromising quality.
• Conduct stocktakes and ensure compliance with procurement protocols.
• Assist in preparing and reviewing departmental budgets and forecasts.

Health, Safety & Hygiene

• Enforce hygiene and HACCP standards across all kitchen operations.
• Maintain cleanliness and functionality of kitchen equipment.
• Train staff on safe food handling and chemical usage.
• Ensure compliance with fire safety and health regulations.

Sustainability & Community Engagement

• Promote sustainable sourcing, waste reduction, and energy efficiency.
• Support local producers and artisans where possible.
• Encourage staff and guests to participate in community and environmental initiatives.

Human Resources & Scheduling

• Manage team schedules, leave, and attendance.
• Support cross-functional collaboration with other departments.
• Ensure compliance with labour laws in rostering and performance management.

Leadership & Culture

• Foster a positive, respectful, and motivated kitchen culture.
• Lead by example in appearance, punctuality, and guest interaction.
• Encourage collaboration across the restaurant team.
• Remain flexible to operational needs and support broader team initiatives.

Qualifications & Experience

• Formal culinary qualification (Diploma or higher).
• Minimum 5 years in a Head Chef role, ideally in a premium urban restaurant.
• Proven experience in menu development, budgeting, and team leadership.
• Strong time management and ability to perform under pressure.