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Head Chef - Cliff View Hotel
Full Time | Mchinji, Malawi | Posted on July 30, 2026 | Expiry Date: August 14, 2026
Job Description – Head Chef
Position Title: Head Chef
Department: Kitchen / Food Production
Reports To: Hotel Manager
Supervises: Sous Chef, Chef de Partie, Pastry Chef, Commis Chefs, Stewards
Job Purpose: The Head Chef is responsible for leading all culinary operations at Cliff View Hotel, ensuring the consistent production of high-quality food for the restaurant, bar, room service, conference and banqueting facilities, outdoor catering, and special events. The role is accountable for menu development, food quality, cost control, hygiene compliance, staff development, and profitability while delivering exceptional dining experiences that enhance the hotel's reputation.
Key Responsibilities
Kitchen Operations: Plan, organise, and supervise all food production activities. Ensure the preparation and presentation of meals meet hotel quality standards. Oversee restaurant, room service, conference, banqueting, and outdoor catering operations. Ensure timely food production during peak service periods. Maintain consistency in taste, presentation, and portion sizes. Conduct daily kitchen briefings and service planning meetings. Ensure efficient coordination between the kitchen and Food & Beverage service teams.
Menu Planning & Development: Design innovative à la carte, buffet, banquet, and conference menus. Develop seasonal menus using locally sourced ingredients where appropriate. Create menus for weddings, corporate events, and special occasions. Standardise recipes and portion sizes. Review menu performance and profitability regularly. Introduce new culinary concepts and signature dishes.
Food Quality Assurance: Maintain the highest standards of food quality, freshness, and presentation. Conduct regular quality inspections. Ensure all dishes comply with standard recipes. Monitor guest feedback and implement improvements. Ensure consistency across every meal service.
Financial & Cost Management: Prepare annual kitchen budgets. Control food cost within approved targets. Monitor portion control to minimise waste. Analyse daily food cost reports. Manage kitchen labour costs efficiently. Recommend menu pricing in collaboration with the Food & Beverage Manager. Improve kitchen productivity and profitability.
Key Financial KPIs: Food Cost Percentage, Gross Profit Margin, Kitchen Labour Cost, Food Waste Percentage, Average Food Revenue per Cover.
Inventory & Procurement: Forecast food requirements accurately. Prepare purchase requisitions. Maintain optimal stock levels. Conduct weekly and monthly stock takes. Ensure First-In, First-Out (FIFO) stock rotation. Monitor supplier quality and delivery performance. Minimise spoilage and inventory losses.
Food Safety & Hygiene: Ensure compliance with HACCP principles and food safety regulations. Maintain excellent kitchen hygiene standards. Supervise cleaning schedules. Ensure correct food storage temperatures. Conduct regular food safety inspections. Ensure all staff comply with personal hygiene standards. Maintain records for food safety audits.
Leadership & Team Management: Recruit, train, and mentor kitchen staff. Prepare duty rosters and work schedules. Conduct performance evaluations. Develop succession plans for key kitchen positions. Promote teamwork and effective communication. Maintain discipline and high professional standards. Foster a culture of continuous learning and innovation.
Conference & Banqueting: Plan and execute catering for conferences, weddings, and private functions. Coordinate with the Conference & Banqueting team to ensure seamless event delivery. Develop banquet menus for different budgets and event types. Supervise food preparation and service during large-scale events. Conduct post-event reviews to identify improvement opportunities.
Administration & Reporting: Prepare kitchen performance reports. Monitor food production statistics. Maintain recipe manuals and production records. Ensure all kitchen documentation is complete and accurate. Submit monthly reports on food cost, wastage, and productivity. Participate in management meetings and budget reviews.
Equipment & Maintenance: Ensure all kitchen equipment is properly maintained. Report faults promptly. Schedule preventive maintenance. Ensure safe operation of all kitchen machinery. Monitor utility consumption and promote energy efficiency.
Key Performance Indicators (KPIs)
Financial: Food Cost Percentage within budget, Kitchen Gross Profit, Food Revenue Growth, Labour Cost Percentage, Food Waste Reduction, Banqueting Food Profitability.
Operational: Guest Satisfaction Score ≥90%, Food Quality Audit ≥95%, Kitchen Hygiene Audit ≥95%, HACCP Compliance 100%, Timely Food Delivery ≥95%.
People: Staff Turnover Rate, Training Hours per Employee, Performance Appraisal Completion, Employee Engagement Score.
Qualifications
Essential: Diploma or Bachelor's Degree in Culinary Arts, Professional Cookery, Hospitality Management, or a related field. Minimum 5–7 years' experience in a professional kitchen, including at least 3 years in a Head Chef, Executive Chef, or Sous Chef leadership role within a hotel, resort, or conference venue. Formal culinary training from a recognised institution.
Desirable: HACCP or Food Safety Certification. Experience managing conference and banqueting operations. Experience with international cuisine and large-scale catering.
**
** Professional food preparation techniques, Menu engineering and menu costing, Food cost and inventory management, Kitchen production planning, HACCP and food safety systems, Kitchen equipment operation and maintenance, Procurement and supplier management, Microsoft Office and kitchen inventory systems.
Core Competencies: Culinary creativity and innovation, Leadership and team development, Financial and commercial awareness, Planning and organisational skills, Strong communication and interpersonal skills, Problem-solving and decision-making, Attention to detail, Time management, Ability to perform under pressure, Commitment to quality and continuous improvement.
Personal Attributes: Passion for culinary excellence, High standards of professionalism and integrity, Calm and decisive under pressure, Guest-focused and quality-driven, Adaptable and innovative, Strong work ethic and positive attitude, Excellent mentoring and coaching abilities.
Working Conditions: Full-time management position. Requires early mornings, evenings, weekends, and public holiday work. Frequent standing, walking, lifting, and working in a hot kitchen environment. May be required to supervise off-site catering and large-scale functions.
Method of Application: Interested applicants should submit an application letter, a detailed Curriculum Vitae, copies of certificates and
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