Kitchen Incharge

Job Summary

A leading hospitality organisation is seeking an experienced Kitchen Incharge to oversee daily kitchen operations and ensure the consistent delivery of high-quality food in accordance with approved recipes food safety standards and service requirements.

The successful candidate will be responsible for supervising kitchen team members coordinating food preparation and service monitoring quality and portion control managing stock and maintaining high standards of hygiene health and safety. This is a hands-on operational role requiring strong leadership culinary knowledge organisation and the ability to work effectively in a fast-paced hospitality environment.

Key Responsibilities

• Oversee the daily operation of the kitchen including food preparation cooking plating service cleaning and closing procedures.

• Lead supervise and allocate duties to chefs cooks kitchen assistants and other kitchen team members.

• Prepare and serve food in accordance with approved menus recipes presentation standards portion sizes and required service timings.

• Monitor food quality taste temperature presentation and consistency before and during service.

• Ensure compliance with HACCP principles food safety procedures allergen controls personal hygiene requirements and applicable health and safety regulations.

• Maintain accurate records for food temperatures cleaning schedules stock rotation waste and other kitchen control procedures.

• Manage food stock levels check deliveries verify product quality and quantities and ensure proper storage and FIFO stock rotation.

• Coordinate with suppliers service teams management and other departments to ensure smooth kitchen and food service operations.

• Monitor food costs minimise waste control portion sizes and support efficient use of kitchen resources.

• Ensure all kitchen equipment utensils work surfaces storage areas and facilities are clean maintained and used safely.

• Train and coach kitchen team members on culinary standards food safety hygiene safe working practices and company procedures.

• Respond promptly to customer feedback service issues and operational concerns escalating matters to management where appropriate.

• Support menu planning recipe development special events and changes to food production requirements as directed.

• Perform other duties as assigned by the Direct Manager.

Requirements

• Minimum 35 years of experience in a kitchen supervisory senior chef chef de partie or kitchen management role within hospitality catering restaurant or food service operations.

• Professional culinary qualification or diploma in Culinary Arts Food Production Hospitality Management or a related discipline.

• Strong knowledge of food preparation cooking techniques kitchen operations menu execution portion control and food presentation.

• Good understanding of HACCP food hygiene allergen management workplace health and safety and kitchen sanitation requirements.

• Experience supervising training scheduling and motivating kitchen team members.

• Knowledge of stock control food costing purchasing inventory management waste reduction and supplier coordination.

• Strong leadership communication organisational time management and problem-solving skills.

• Ability to work under pressure manage multiple priorities and maintain high standards during busy service periods.

• Food safety or food hygiene certification is preferred.

• Flexibility to work shifts weekends public holidays and extended hours when required by business operations.