Head Chef

We are seeking a talented and experienced Head Chef to lead our kitchen team. This role involves preparing ingredients cooking dishes ensuring high hygiene standards and maintaining an organized kitchen environment. As a key leadership position you will develop and execute advanced cooking techniques while supporting overall kitchen operations and maintaining assigned kitchen standards.

Responsibilities:

• Leadership and Team Management: Oversee and manage the kitchen team including Commis Chefs and other staff. Ensure effective communication training and performance management.
  Indicator: High team morale and low staff turnover.
• Menu Development: Create and implement innovative and seasonal menus that align with the brands vision and enhance the guest experience.
  Indicator: Positive guest feedback and repeat business.
• Quality Control: Maintain the highest standards of food quality presentation and consistency across all dishes served.
  Indicator: Consistent dish quality and positive reviews.
• Kitchen Operations: Ensure smooth daytoday kitchen operations including ingredient preparation cooking and plating.
  Indicator: Efficient kitchen workflow and timely service.
• Hygiene and Safety: Ensure the kitchen is clean organized and compliant with hygiene and safety standards.
  Indicator: Successful health inspections and zero safety incidents.
• Cost Management: Monitor food and labor costs to ensure profitability and efficiency.
  Indicator: Achieving budget targets and minimizing waste.
• Training and Development: Lead training sessions to improve culinary skills and promote continuous learning within the team.
  Indicator: Improved team skills and successful implementation of new techniques.
• Inventory Management: Oversee inventory levels minimize food waste and ensure timely ordering of supplies.
  Indicator: Accurate inventory records and reduced food waste.
• Guest Satisfaction: Ensure all dishes meet company standards and guest expectations addressing any concerns promptly.
  Indicator: High guest satisfaction scores and minimal complaints.

Qualifications:

• High School Diploma or equivalent; Certificate in Food/Hospitality preferred but not mandatory.
• Minimum 5 years of overall experience including 1 year as a Head Chef in the food & beverage industry.
• Experience in food and beverages with strong culinary skills.
• Strong leadership and communication skills.
• Expertise in menu creation and costing.
• Exceptional culinary skills and creativity.
• Deep understanding of food safety and sanitation regulations.
• Strong organizational and time management skills.

Remote Work :

No