Head Chef

Role Overview

Head Chef at Apparel Group. This role leads kitchen operations, manages culinary staff, and ensures food quality and compliance standards across all food and beverage service.

Role Purpose

Oversee all aspects of kitchen operations, from daily shift execution and food preparation to cost management, staff leadership, and regulatory compliance. The Head Chef works closely with the Executive Chef to deliver consistent quality, maintain profitability, and develop a high-performing kitchen team.

Key Responsibilities

Operational Management

• Coordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time.
• Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures.
• Estimate weekly production needs and communicate daily requirements to kitchen staff.
• Oversee purchasing activities and ensure supply chain management meets company standards.
• Maintain purchasing, receiving, and food storage standards.
• Participate in and supervise monthly inventory processes alongside the restaurant manager.
• Ensure all kitchen equipment is properly maintained with minimal breakage.

Financial Management

• Maintain restaurant operations within targeted food cost percentages while meeting guest expectations.
• Monitor and control food costs in line with management objectives.
• Support sound financial decision-making and operational efficiency.
• Contribute to maintaining profitability through effective cost control and productivity management.

Food Quality & Compliance

• Verify the quality of raw and cooked food products to meet established standards.
• Maintain high standards of food presentation, flavor, and overall quality.
• Ensure compliance with hygiene, sanitation, and food safety regulations.
• Ensure adherence to all applicable laws, regulations, and company policies.
• Maintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen.
• Ensure compliance with health and safety legislation and food hygiene standards.

Leadership & Team Management

• Supervise and coordinate kitchen staff engaged in food preparation.
• Lead shifts, actively participating in food preparation and execution.
• Promote productivity, discipline, and high morale among team members.
• Communicate expectations clearly and ensure team understanding of roles and responsibilities.
• Foster a culture of trust, respect, and collaboration within the team.
• Act as a role model by demonstrating professionalism, integrity, and leadership.
• Build strong working relationships and maintain open communication across all levels.
• Ensure continuous training and development of all team members.
• Identify and nurture talent within the team.
• Participate in recruitment processes and coordinate with HR.
• Ensure timely completion of probation reviews, appraisals, and documentation.
• Promote a positive and engaging team culture at all times.