Head Chef

Role Overview

You will take charge of the entire kitchen operation for a fast-food restaurant business, with a sharp focus on high-volume chicken production and quick-service excellence. Day to day, you will manage food prep lines, check output against quality standards, oversee staff, and make sure orders leave the kitchen fast without compromising taste or presentation. Your work directly affects the customer experience and the company’s profitability, because consistent products, tight stock control, and minimal waste all depend on how well you run the kitchen and the people in it.

Key Responsibilities

• Run every shift's food production from start to finish, coordinating stations and ensuring output stays steady during rush periods.
• Set and enforce exact recipes, cooking methods, holding times, and plating standards so customers receive the same product every visit.
• Manage chicken preparation end-to-end, including marinating, breading, frying, and portioning, while following safety and hygiene rules.
• Build work rosters, assign responsibilities, and supervise kitchen staff to keep service smooth, disciplined, and productive.
• Train kitchen employees on cooking techniques, equipment use, cleanliness, and speed, and correct problems when they arise.
• Watch stock levels closely, order what the kitchen needs, and run regular inventory checks to stop shortages and over-ordering.
• Monitor food costs, portion sizes, and waste; adjust workflows to protect margins without hurting food quality.
• Keep an eye on kitchen equipment, arrange repairs and maintenance, and make sure all sanitation standards are followed.
• Test and help create new menu items and limited-time offerings that fit the brand and stay simple to produce in large quantities.
• Respond to quality complaints, find out what went wrong, and put fixes in place so the same issue does not repeat.
• Prepare production reports and work with management to improve performance, both at individual locations and across multiple outlets.
• Support the launch of new restaurant openings by setting up kitchens and standardising processes from day one.

Requirements & Qualifications

• Diploma or degree in culinary arts, food production, hospitality, or an equivalent qualification.
• At least five years of experience in a fast-paced restaurant or quick-service environment, with strong familiarity with high-volume chicken cooking.
• Minimum two years in a supervisory or head chef role, where you have directly managed kitchen teams and daily production.
• Hands-on knowledge of standardised recipes, portion control, and the kind of repeatable precision a large fast-food chain depends on.
• Solid understanding of food costing, inventory management, ordering, and loss prevention.
• Proven ability to train, motivate, and discipline staff while keeping morale and speed high.
• Deep knowledge of food safety regulations, sanitation practices, storage, and stock rotation.
• Practical experience troubleshooting equipment issues and maintaining a safe, functional kitchen floor.
• Strong time management and problem-solving skills, with the confidence to make decisions during busy service periods.
• Willingness to work hands-on in the kitchen every day, not just supervise from the office.