Skip to content

Head Chef

Job Summary

Lead kitchen operations and ensure production of high-quality dishes, ensuring customer satisfaction while overseeing staff performance.


  • Control and oversee all food preparation operations and related activities within the kitchen.
  • Create menus showcasing both new and existing culinary creations, with an emphasis on variety and quality.
  • Supervise equipment and ingredient orders, and coordinate repairs as necessary.
  • Recruit, manage, and train new kitchen staff, while overseeing their work and promoting cooperation and mutual respect.


  • Minimum of 3-5 years of experience in the F&B industry and its processes.
  • Prior experience in a hospital setting is an advantage.
  • Comply with infection control for safe food handling, storage, handwashing, glove-wearing, uniform, personal grooming and staff personal hygiene.
  • Familiar with useful computer programs, including MS Office, restaurant management software, and POS systems.
  • Possess credentials in health and safety training.

Share this page

Share on whatsapp
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print

Keen to be part of our team? Apply now!

Play Video