Head Chef

Key Responsibilities:

Lead and manage the entire kitchen team, including sous chef, chef departie,demichef, steward, kitchen admin(storekeeper)

Design, develop, and regularly update the menu in line with the brand's identity and seasonal trends.

Ensure consistent quality and presentation of all dishes leaving the kitchen.

Monitor kitchen operations, including food preparation, portion control, and inventory.

Manage food costs, wastage, and supplier relationships to meet budget and quality goals.

Maintain strict hygiene, sanitation, and safety standards (HACCP or equivalent).

Train, coach, and motivate kitchen staff to maintain high performance and creativity.

Collaborate with the FOH team for smooth service coordination and guest satisfaction.

Stay updated with culinary trends, techniques, and competitor offerings.

Job Requirements:

Minimum 5 years of experience in a senior kitchen role, with at least 2 years as Head Chef or Executive Sous Chef.

Proven leadership and team management skills in a high-volume or upscale dining environment.

Deep knowledge of international and contemporary cuisines (aligned withBabylon'smenu style).

Strong understanding of kitchen operations, food costing, inventory, and supplier management.

Excellent attention to detail, creativity, and a passion for culinary innovation.

Certification in culinary arts or professional kitchen training is required.

Familiarity with kitchen software systems and digital inventory tools is a plus.

High standards of cleanliness, discipline, and organization.