- Responsible for managing the end to end kitchen operations
- Overseeing the food preparation and presentation process in line with the laid out guidelines and highest standards
- Creating new menus or updating existing dishes with the sous chef and chef de partie ensuring the variety and quality of the servings
- Keeping a close eye on presentation and polishing the dishes before they reach the customer.
- Budgeting, planning, food purchasing, and inventory management
- Maintaining the highest standard of hygiene in the kitchen area
- Overseeing Recruitment, training, and mentoring process for junior chefs and commis
- Arranging repairs and replacement of broken equipment and appliances
- Promote a climate of positive work culture and motivate the workers as and when required.
Requirements
- Prior experience in working as a Head Chef with a reputed restaurant, cruise, or similar organization
- Exceptional kitchen management skills
- Ability in delegating and monitoring responsibilities
- Outstanding communication and leadership skills
- Up to date with the culinary trends and professional kitchen operations
- Familiar with computer programs like MS Office, restaurant management software, and POS
- Trained in health and safety standards
- Professional degree in hotel management, culinary science, or similar certification
