Head Chef Teyseer Services company

Job Purpose:

The Head Chef is responsible for managing all aspects of kitchen operations in catering, including menu planning, food preparation, staff supervision, and cost control. The role ensures the consistent delivery of high-quality, nutritious, and well-presented meals while maintaining strict hygiene, safety, and food handling standards.

Duties & Responsibilities :

Key Responsibilities:

• Plan, design, and implement menus tailored to catering contracts, client requirements.
• Supervise, train, and motivate kitchen staff, ensuring teamwork and high performance.
• Oversee food preparation, cooking, and presentation to ensure quality and consistency.
• Control food costs through effective portioning, waste reduction, and efficient resource use.
• Ensure strict compliance with HACCP, food safety, hygiene, and occupational health standards.
• Monitor stock levels, approve requisitions, and coordinate with procurement and storekeeping teams.
• Inspect kitchen areas, equipment, and food storage regularly to ensure cleanliness and maintenance.
• Collaborate with the Catering Manager and Operations team to plan and execute special functions and large-scale events.
• Handle client feedback regarding food quality and make necessary improvements.
• Maintain accurate records of production, wastage, and cost control measures.
• Prepare staff schedules and assign duties for smooth daily operations.
• Introduce new dishes, recipes, and cooking methods to improve menu variety and customer satisfaction.