Head Chef (Full-time, On-site)

About the role

The Head Chef will lead all kitchen operations at a premium establishment in Douala. This full‑time, on‑site role focuses on delivering high‑quality dishes, managing costs, and ensuring smooth service delivery.

Key responsibilities

• Oversee daily kitchen activities, from food preparation to final plating.
• Design, test, and price menus while maintaining culinary standards.
• Control food costs, manage inventory, and minimize waste.
• Ensure compliance with health, safety, and food‑handling regulations.
• Train, mentor, and supervise kitchen staff, fostering teamwork and discipline.
• Coordinate with front‑of‑house to guarantee timely order delivery.

Required profile

• Diploma or degree in Culinary Arts or Hospitality.
• Minimum 5 years of experience in a premium restaurant or hotel kitchen.
• At least 2 years in a supervisory or lead culinary role.
• Fluency in English; French is a plus.

Required skills

• Advanced culinary techniques and cooking skills.
• Menu design and costing expertise.
• Strong knowledge of food safety standards.
• Cost control and inventory management abilities.
• Process organization and ability to work under pressure.