Head of Culinary

• Job Title: Culinary Head
• Department: Hospitality
• Reports to: CEO/Director of Hospitality

Position Overview As the Culinary Head, you will be responsible for overseeing all kitchen operations, ensuring exceptional food quality, innovation, and consistency, across the pH4 Food & Beverages group. This role requires a strategic leader who can manage culinary teams, control costs, uphold health and safety standards, and contribute to the overall success of the Group through constant innovation coupled with a high focus on scalability and operational efficiency.

What you will own and be responsible for:

1. Leadership & Team Management
   • Lead, recruit, and mentor kitchen staff to maintain a high-performing team across all outlets and central kitchen.
2. Training & Development
   • Develop and execute training programs to enhance the skills and performance of kitchen staff.
   • Identify training needs and work with external agencies or internal teams to deliver targeted programs.
   • Foster a culture of continuous learning and professional growth within the culinary team.
3. Menu Development & Innovation
   • Design, curate and standardize high quality menus that align with the brand & vision and market trends.
   • Develop and enforce a culture of detailed recipe documentation, updation and ingredient specification to maintain consistency and quality across all outlets and central kitchen.
4. Quality Control
   • Ensure menu items meet food quality, presentation, and taste standards, consistently, across all outlets and central kitchen.
   • Ensure quality of ingredients used meet specifications and are of consistent quality.
5. Kitchen Operations
   • Ensure efficient daily kitchen operations across all outlets and central kitchen.
   • Design, implement and audit kitchen workflows and standard operating procedures (SOPs).
6. Cost Management
   • Develop and manage the kitchen budget, including food costs, labor costs, and overheads.
   • Monitor food wastage and implement strategies to minimize waste.
7. Compliance & Safety
   • Enforce health, safety, and hygiene standards in compliance with local regulations.
   • Conduct regular inspections of kitchen equipment and facilities, ensuring staff adherence to safety protocols and food handling practices.
8. New Outlet Setup
   • Collaborate with architects and designers to ensure efficient and functional kitchen layouts.
   • Oversee the setup of kitchen operations, including equipment procurement, installation, and testing.
   • Develop operational plans and workflows tailored to the needs of new outlets.
   • Recruit & train staff and establish SOPs to ensure a smooth and successful launch.

• Lead, recruit, and mentor kitchen staff to maintain a high-performing team across all outlets and central kitchen.
• Develop and execute training programs to enhance the skills and performance of kitchen staff.
• Identify training needs and work with external agencies or internal teams to deliver targeted programs.
• Design, curate and standardize high quality menus that align with the brand & vision and market trends.
• Ensure menu items meet food quality, presentation, and taste standards, consistently, across all outlets and central kitchen.
• Ensure quality of ingredients used meet specifications and are of consistent quality.
• Enforce health, safety, and hygiene standards in compliance with local regulations.
• Develop and manage the kitchen budget, including food costs, labor costs, and overheads.
• Monitor food wastage and implement strategies to minimize waste.