Head Chef

• Develop and implement procedures which are conducive to the brand guidelines to ensure a successful working relationship
  
• Responsible for the overall management of the kitchen ensuring that daily checks are done along with managing the junior team members
  
• Being accountable for the quality standards of the food being served and ensuring brand standards are adhered to.
  
• Implementing safety and hygiene systems ensuring that the kitchen meets acceptable standards and passes all audit requirements
  
• Communicate to the team members information on stock levels best working practices quality control in accordance with the company standards.
  
• Manage the controls of storage of all food items by minimizing spoilage par levels of stock daily production lists waste and exercising strict portion control to minimize cost impact on the business
  
• Research and monitor best market practice to bring new and innovative ideas when developing menu cycles so we are seen as a progressive and forwardthinking company
  
• Manage the culinary team which includes fair and dynamic scheduling recruitment practices conducting performance appraisals and coaching team members where appropriate to maintain an effective and motivated workforce.
  

• Effectively communicate with people at all levels and strong interpersonal and conflict resolution skills
  
• Lead by example and effectively manage and motive a fantastic team
  
• Enthusiasm to develop your own skills and knowledge and those around you
  
• Adaptability to change and willingness to embrace new ideas and processes
  
• Ability to work unsupervised and deliver quality work
  

Must Have :

• 8 years experience in the Hotel F&B industry
  
• 4 years experience in a leadership capacity
  
• Bachelor s Degree in culinary arts