Employer Active
The Head Chef will be responsible for:
• Managing the resources of the kitchen and to ensure that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget
• Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements
• Controls kitchen costs to ensure that the restaurant meets budget and increase profitability
• Controls kitchen maintenance, repairs and other related expenses
• Monitors ordering and receiving food products and other supplies as required for daily operations
• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations
• Supervises and takes part in the preparation and production of all food products
• Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Inspects products quality during and after preparation, and makes adjustments as required
• Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs
• Plans and develops menus in coordination with the management
• Meets customer requirements in terms of special requests and dietary needs
• Collaborates with the HR Department to ensure the quality of new kitchen staff during recruitment procedure
• Collaborates with General Manager and HR Department up to date manpower and staffing kitchen developments and requirements
• Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets
• Motivates and develops staff, in order to encourage their professional development
• Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time
• Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees
• Performs other duties pertinent to this job as assigned.
Requirements:
• Certified Chef de Cuisine or Culinary Arts Diploma
• Minimum 5-8 years of experience in managing a large and fast pace kitchen
• Experience in Latin American Cuisine
• Good knowledge of kitchen policies and procedures, their development and applications
• Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics
• Strong planning and budgetary skills
• Highly cooperative team spirit
• Excellent leadership skills and the ability to lead by example in a multicultural environment
Full Time
Chefs / F&B / Housekeeping / Front Desk