Job Summary:

Bravo Coco Beach Ltd is looking for the Head Chef who will be responsible for overseeing the kitchen operations, managing staff, creating menus, ensuring food quality, and maintaining health and safety standards. She/He will support Executive Chef to lead the kitchen team to deliver high-quality dishes while optimizing costs and efficiency.

Key Responsibilities:

Menu Development & Food Preparation:

• Design and develop innovative menus considering customer preferences and food trends.
• Ensure consistency and high standards in food preparation and presentation.
• Oversee portion sizes, presentation, and overall quality control.
• Introduce seasonal specials and cost-effective menu options.

Kitchen Management & Operations:

• Supervise kitchen operations to ensure smooth workflow.
• Maintain inventory levels and order supplies while minimizing waste.
• Ensure kitchen equipment is properly maintained and in good working condition.
• Develop and implement effective kitchen processes for efficiency.

Staff Leadership & Training:

• Recruit, train, and manage kitchen staff.
• Delegate tasks effectively while fostering a positive team environment.
• Conduct regular performance evaluations and provide constructive feedback.
• Enforce hygiene and safety protocols among kitchen staff.

Health, Safety, & Compliance:

• Ensure compliance with food safety regulations (e.g., HACCP).
• Maintain high hygiene standards and cleanliness in the kitchen.
• Train staff on safety protocols to prevent workplace hazards.

Cost Control & Budgeting:

• Monitor food costs and maintain profitability while ensuring quality.
• Control portion sizes and reduce waste to maximize efficiency.
• Work closely with suppliers to negotiate pricing and source high-quality ingredients.

Collaboration & Customer Satisfaction:

• Work with management to align menu offerings with business goals.
• Engage with customers to receive feedback and adjust offerings accordingly.
• Collaborate with front-of-house staff to ensure seamless service.

Qualifications & Skills

• Proven experience as a Head Chef or Executive Chef in a high-volume restaurant.
• Strong leadership, communication, and organizational skills.
• Ability to create diverse, high-quality dishes with attention to detail.
• In-depth knowledge of food safety regulations and industry best practices.
• Experience in cost control, budgeting, and inventory management.
• Ability to handle pressure in a fast-paced kitchen environment.
• Culinary degree or relevant certification (preferred).

Salary & Benefits

• Competitive salary based on experience.
• Performance-based bonuses.
• Health insurance and benefits (if applicable).
• Opportunities for career growth and development.

• Design and develop innovative menus considering customer preferences and food trends.
• Ensure consistency and high standards in food preparation and presentation.
• Oversee portion sizes, presentation, and overall quality control.
• Introduce seasonal specials and cost-effective menu options.
• Supervise kitchen operations to ensure smooth workflow.
• Maintain inventory levels and order supplies while minimizing waste.
• Ensure kitchen equipment is properly maintained and in good working condition.
• Develop and implement effective kitchen processes for efficiency.
• Recruit, train, and manage kitchen staff.
• Delegate tasks effectively while fostering a positive team environment.
• Conduct regular performance evaluations and provide constructive feedback.
• Enforce hygiene and safety protocols among kitchen staff.
• Ensure compliance with food safety regulations (e.g., HACCP).
• Maintain high hygiene standards and cleanliness in the kitchen.
• Train staff on safety protocols to prevent workplace hazards.
• Monitor food costs and maintain profitability while ensuring quality.
• Control portion sizes and reduce waste to maximize efficiency.
• Work closely with suppliers to negotiate pricing and source high-quality ingredients.
• Work with management to align menu offerings with business goals.
• Engage with customers to receive feedback and adjust offerings accordingly.
• Collaborate with front-of-house staff to ensure seamless service.

• Strong leadership, communication, and organizational skills.
• Ability to create diverse, high-quality dishes with attention to detail.
• In-depth knowledge of food safety regulations and industry best practices.
• Experience in cost control, budgeting, and inventory management.
• Ability to handle pressure in a fast-paced kitchen environment.

• Proven experience as a Head Chef or Executive Chef in a high-volume restaurant.
• Culinary degree or relevant certification (preferred).