Head Chef

Head Chef

Cliff View Hotel

Department: Kitchen / Food Production

Reports To: Hotel Manager

Supervises:

• Sous Chef


• Chef de Partie


• Pastry Chef


• Commis Chefs


• Stewards

The Head Chef will spearhead all culinary activities at Cliff View Hotel, ensuring consistently excellent food quality across all dining venues, including the restaurant, bar, room service, conference and banqueting, outdoor catering, and special events. This pivotal role oversees menu creation, food standards, cost management, hygiene, staff development, and profitability, all aimed at delivering outstanding dining experiences that elevate the hotel's esteemed reputation.

Key Responsibilities

Kitchen Operations

• Direct and oversee all food production processes.


• Guarantee that all prepared meals meet and exceed the hotel's quality benchmarks for preparation and presentation.


• Manage culinary operations for the restaurant, room service, conferences, banquets, and outdoor catering services.


• Ensure efficient and timely food delivery during high-demand service periods.


• Maintain unwavering consistency in flavour profiles, visual appeal, and portion control for all dishes.


• Conduct daily briefings and service planning sessions for the kitchen team.


• Facilitate seamless coordination between the culinary brigade and the Food & Beverage service staff.

Menu Planning & Development

• Design innovative and appealing à la carte, buffet, banquet, and conference menus.


• Curate seasonal menus, prioritising local ingredients where feasible.


• Craft bespoke menus tailored for weddings, corporate events, and other special functions.


• Establish standardised recipes and precise portioning guidelines.


• Regularly evaluate menu performance and financial viability.


• Introduce novel culinary concepts and signature dishes to enhance the dining offerings.

Food Quality Assurance

• Uphold the highest standards of food quality, freshness, and presentation.


• Perform routine inspections to ensure quality standards are met.


• Verify that every dish adheres to established standard recipes.


• Actively monitor guest feedback and implement necessary improvements.


• Ensure consistent excellence in every meal service delivered.

Financial & Cost Management

• Develop and manage the annual kitchen budget.


• Effectively control food costs to remain within allocated targets.


• Implement strict portion control measures to minimise waste.


• Analyse daily food cost reports to identify trends and variances.


• Manage kitchen labour expenditures efficiently.


• Collaborate with the Food & Beverage Manager to set competitive and profitable menu prices.


• Drive improvements in kitchen productivity and overall profitability.

Key Financial KPIs:

• Food Cost Percentage


• Gross Profit Margin


• Kitchen Labour Cost


• Food Waste Percentage


• Average Food Revenue per Cover

Inventory & Procurement

• Forecast food requirements with high accuracy.


• Generate precise purchase requisitions.


• Maintain optimal inventory levels to meet operational demands.


• Conduct thorough weekly and monthly stocktaking procedures.


• Implement and enforce First-In, First-Out (FIFO) stock rotation.


• Monitor supplier performance and product quality rigorously.


• Minimise spoilage and losses within inventory.

Food Safety & Hygiene

• Ensure strict adherence to HACCP principles and all food safety regulations.


• Maintain exemplary standards of kitchen cleanliness and hygiene.


• Oversee the implementation and execution of cleaning schedules.


• Verify correct food storage temperatures are consistently maintained.


• Conduct regular food safety audits and inspections.


• Ensure all team members comply with personal hygiene standards.


• Maintain accurate records for food safety and hygiene audits.

Leadership & Team Management

• Recruit, train, and mentor kitchen personnel to foster a high-performing team.


• Create fair and efficient duty rosters and work schedules.


• Conduct regular performance evaluations and provide constructive feedback.


• Develop robust succession plans for critical kitchen roles.


• Cultivate a collaborative environment that encourages teamwork and open communication.


• Uphold discipline and ensure high professional standards among staff.


• Champion a culture of ongoing learning and culinary innovation.

Conference & Banqueting

• Plan and execute exceptional catering services for conferences, weddings, and private events.


• Collaborate closely with the Conference & Banqueting team to ensure seamless event execution.


• Design flexible banquet menus to accommodate various budgets and event styles.


• Supervise food preparation and service for large-scale functions.


• Conduct post-event reviews to identify opportunities for enhancement.

Administration & Reporting

• Prepare comprehensive reports on kitchen performance and key metrics.


• Monitor food production statistics and operational efficiency.


• Maintain up-to-date recipe manuals and production records.


• Ensure all kitchen documentation is accurate and complete.


• Submit monthly reports detailing food costs, wastage, and productivity.


• Actively participate in management meetings and budget review sessions.

Equipment & Maintenance

• Ensure all kitchen equipment is in optimal working condition.


• Report any equipment faults or malfunctions promptly.


• Schedule and oversee preventive maintenance for all kitchen machinery.


• Guarantee the safe operation of all kitchen equipment and appliances.


• Monitor utility consumption and promote energy-efficient practices.

Key Performance Indicators (KPIs)

Financial:

• Food Cost Percentage within budget


• Kitchen Gross Profit


• Food Revenue Growth


• Labour Cost Percentage


• Food Waste Reduction


• Banqueting Food Profitability

Operational:

• Guest Satisfaction Score ≥90%


• Food Quality Audit Score ≥95%


• Kitchen Hygiene Audit Score ≥95%


• HACCP Compliance 100%


• Timely Food Delivery Rate ≥95%

People:

• Staff Turnover Rate


• Training Hours per Employee


• Performance Appraisal Completion Rate


• Employee Engagement Score

Qualifications

Essential:

• A Diploma or Bachelor's Degree in Culinary Arts, Professional Cookery, Hospitality Management, or a closely related discipline.


• A minimum of 5–7 years of professional kitchen experience, including at least 3 years in a leadership capacity such as Head Chef, Executive Chef, or Sous Chef within a hotel, resort, or conference venue environment.


• Formal culinary training from an accredited institution.

Desirable:

• Possession of HACCP or other Food Safety Certifications.


• Prior experience managing conference and banqueting culinary operations.


• Experience with international cuisines and managing large-scale catering events.

Knowledge & Technical Skills

• Expertise in professional food preparation techniques.


• Proficiency in menu engineering and cost analysis.


• Strong understanding of food cost control and inventory management systems.


• Skilled in kitchen production planning and workflow optimisation.


• Comprehensive knowledge of HACCP and food safety protocols.


• Familiarity with kitchen equipment operation and maintenance procedures.


• Competence in procurement processes and supplier relationship management.


• Proficiency in Microsoft Office Suite and relevant kitchen inventory software.

Core Competencies

• Culinary creativity and innovative thinking.


• Effective leadership and team development capabilities.


• Strong financial and commercial acumen.


• Exceptional planning and organisational abilities.


• Excellent communication and interpersonal skills.


• Proficient problem-solving and decision-making skills.


• Meticulous attention to detail.


• Effective time management skills.


• Capacity to perform effectively under pressure.


• Commitment to maintaining high standards of quality and continuous improvement.

Personal Attributes

• A genuine passion for culinary excellence.


• High professional standards and integrity.


• A calm and decisive demeanour, particularly under pressure.


• A strong guest focus and dedication to quality.


• Adaptability and an innovative approach.


• A strong work ethic and a positive attitude.


• Excellent mentoring and coaching abilities.

Working Conditions

• This is a full-time management role.


• Requires availability for early mornings, evenings, weekends, and public holidays.


• Involves frequent standing, walking, lifting, and working in a hot kitchen environment.


• May necessitate supervision of off-site catering and large-scale functions.

Method of Application
Interested individuals are invited to submit a compelling application letter, a comprehensive Curriculum Vitae, copies of relevant certificates, and contact information for three professional referees to:
Email: shro.creckhardware@gmail.comstanleykabango@gmail.com
CC: hrmcreckhardware@gmail.com

Applications must be received by 14th August, 2026. Please note that only candidates selected for an interview will be contacted.