Head Chef / Kitchen Team Leader

Position: Head Chef / Kitchen Team Leader
Department: Kitchen Operations
Reports To: F&B Manager / Operations Manager
Location: Subcontinental Kitchen (SK), Maldives
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Job Summary
The Head Chef / Kitchen Team Leader is responsible for leading all kitchen operations, ensuring consistent food quality, maintaining high standards of hygiene and food safety, controlling food costs, managing kitchen staff, and delivering an exceptional dining experience. The role requires strong leadership, operational excellence, menu innovation, and a commitment to maintaining authentic subcontinental cuisine while driving profitability and customer satisfaction.

Key Roles & Responsibilities
Kitchen Leadership
• Lead, supervise, and motivate the entire kitchen team.
• Plan daily kitchen operations and allocate duties efficiently.
• Ensure smooth coordination between kitchen and service teams.
• Maintain discipline, teamwork, and a positive work environment.
• Conduct daily kitchen briefings and monitor staff performance.

Food Quality & Consistency
• Ensure every dish meets SK’s recipes, presentation, and quality standards.
• Monitor food taste, portion sizes, and plating consistency.
• Standardize recipes and cooking procedures.
• Conduct regular quality checks before food is served.
• Ensure customer feedback is implemented to improve food quality.
Menu Development & Innovation
• Develop seasonal and promotional menus.
• Introduce new dishes based on market trends and customer preferences.
• Improve existing recipes while maintaining authenticity.
• Collaborate with the F&B Manager on menu engineering and pricing.
• Standardize recipes with accurate costing and portion control.

Food Cost & Inventory Management
• Control food cost and minimize wastage.
• Monitor daily stock usage and inventory levels.
• Ensure FIFO (First In, First Out) and proper stock rotation.
• Prepare purchase requisitions based on operational needs.
• Monitor yield, portion control, and ingredient utilization.
• Conduct weekly and monthly inventory counts.

Kitchen Operations
• Ensure timely preparation and delivery of all orders.
• Maintain kitchen cleanliness and organization.
• Ensure all equipment is used and maintained properly.
• Coordinate production planning during peak hours and special events.
• Monitor kitchen productivity and workflow efficiency.

Hygiene & Food Safety
• Enforce HACCP, food safety, and sanitation standards.
• Ensure all staff follow personal hygiene and grooming standards.
• Monitor food storage temperatures and handling procedures.
• Ensure compliance with local health and safety regulations.
• Conduct regular hygiene inspections.

Staff Development
• Recruit, train, coach, and mentor kitchen staff.
• Conduct regular SOP and recipe training sessions.
• Evaluate staff performance and provide constructive feedback.
• Develop succession plans for kitchen positions.
• Promote teamwork and continuous learning.

Customer Satisfaction
• Work closely with the service team to resolve guest concerns.
• Respond professionally to food-related complaints.
• Ensure customer satisfaction through consistent food quality and presentation.
• Maintain high standards during events, catering, and large group bookings.

Financial Responsibilities
• Achieve food cost targets.
• Monitor kitchen team productivity.
• Reduce wastage and operational losses.
• Support budgeting and forecasting with the F&B Manager.

Education & Experience
Education
• Diploma or Degree in Culinary Arts, Hospitality Management, or a related field.
• Food Safety/HACCP certification is preferred.
Experience
• Minimum 5 years of experience in a professional kitchen.
• At least 2 years in a leadership role such as Head Chef, Sous Chef, or Kitchen Team Leader.
• Experience in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepalese, Afghan, and Maldivian cuisine.
• Experience in high-volume

You can apply online or send job application by email to: operations@mianzinvestment.com