Head Chef at Morsan HR Consulting

Head Chef at Morsan HR Consulting | Iko Kazi

Key Responsibilities
Kitchen Leadership & Operations

Oversee all daily kitchen operations to ensure smooth and efficient food production.
Supervise, train, and manage kitchen staff.
Assign duties and monitor performance to ensure productivity and accountability.
Ensure all food orders are prepared accurately, consistently, and within required timelines.
Maintain discipline, teamwork, and professionalism within the kitchen.

Food Preparation & Quality Control

Prepare and oversee the preparation of high-quality meals in accordance with menu standards and recipes.
Ensure consistency in taste, portioning, plating, and presentation of all dishes.
Conduct regular quality checks on ingredients, preparation processes, and finished meals.
Maintain high standards of freshness, flavor, and customer satisfaction.
Develop and improve recipes to enhance menu quality and appeal.

Menu Planning & Innovation

Support management in menu planning, recipe costing, and new product development.
Introduce creative menu ideas and seasonal offerings to improve customer experience and sales.
Recommend pricing strategies based on ingredient costs and profitability targets.
Adapt menu offerings based on customer preferences and market trends.

Inventory & Cost Control

Monitor stock levels of all kitchen ingredients, supplies, and equipment.
Prepare inventory reports and ensure timely requisition of ingredients.
Minimize food wastage through proper planning, storage, and portion control.
Monitor food costs and ensure efficient use of ingredients to maintain profitability.
Prevent theft, pilferage, and misuse of kitchen resources.

Food Safety & Hygiene Compliance

Ensure strict adherence to food safety, sanitation, and hygiene standards at all times.
Enforce cleanliness in all kitchen areas including cooking stations, storage areas, refrigerators, and equipment.
Ensure proper food storage, labeling, temperature control, and stock rotation (FIFO).
Ensure compliance with public health regulations and internal safety procedures.
Monitor staff grooming, personal hygiene, and safe food handling practices.

Equipment & Maintenance

Team Development & Staff Management

Train kitchen staff on recipes, cooking techniques, hygiene standards, and operational procedures.
Conduct performance evaluations and provide coaching where needed.
Assist in recruitment and onboarding of kitchen personnel.
Manage kitchen shift scheduling to ensure adequate staffing during peak hours.

Qualifications & Experience

Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution.
Professional culinary training or certification from recognized institutions is highly preferred.
Minimum 4-6 years of progressive experience in a busy restaurant, hotel, or commercial kitchen environment.
At least 2-3 years in a leadership role such as Sous Chef, Kitchen Supervisor, or Head Chef.
Strong expertise in food preparation, menu development, recipe standardization, and kitchen operations management.
Certification in Food Safety, HACCP, or Food Handling is an added advantage.
Proven experience in food costing, stock management, portion control, and wastage reduction.
Strong leadership, team management, and communication skills.
Ability to work under pressure while maintaining high food quality and consistency.
High level of creativity, discipline, hygiene, and attention to detail.