Head Chef

Should have experience in handling International cuisine/ concept kitchen.

Responsible for the hygienic and safe preparation of food within the food preparation areas.

Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing wastage. Ensuring that food stock levels within food preparation areas are of sufficient quantity and quality.

Ensuring that all food products received are of the required standard and quality and that they are stored and rotated correctly. Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule. Maintain consistency of first-class food quality in all areas of food production.

Be creative in the design and implementation of ongoing food concepts.

Implement quality control procedures.

Inspect the method of food preparation and cooking in all areas.

Inspect plate presentation and continually review and update when necessary. Plan and execute well-constructed Food and Beverage promotion on a scheduled basis.

Requirements
• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training