An experienced and creative Head Chef to lead the culinary team and oversee all aspects of
our kitchen operations. Be responsible for HSE, menu innovation, food preparation, quality
control, staff management, and ensuring an exceptional dining experience for our guests.
Have a passion for culinary excellence, a flair for creativity, and a strong commitment to
delivering outstanding food and service.
Overall Responsibilities of the Role:
Key Responsibilities:
1. Menu Planning and Development:
- Create and develop innovative and appealing menu offerings that cater to a diverse range of tastes and dietary preferences.
- Stay updated with food trends and incorporate new ingredients and cooking techniques into the menu.
2. Food Preparation and Cooking:
- Oversee all food preparation activities, ensuring high-quality standards and consistency in taste and presentation.Maintain a clean and organized kitchen environment, adhering to all food safety and sanitation guidelines.
3. Staff Management:
- Recruit, train, and mentor kitchen staff, including chefs, cooks, and kitchen assistants.
- Set clear performance expectations and provide ongoing feedback to maintain a high-performing team.
4. Quality Control:
- Conduct regular quality checks to ensure that dishes meet established standards for taste, presentation, and portion size.
- Address any issues or concerns promptly to maintain food quality.
5. Inventory and Cost Control:
- Manage inventory levels and control food costs by implementing efficient ordering and wastage reduction measures.
- Monitor kitchen expenses and work within budgetary constraints.
6. Collaboration and Communication:
- Coordinate with front-of-house staff to ensure smooth kitchen operations and timely food service.
- Communicate special dietary requirements or customer preferences effectively to the kitchen team.
7. Compliance and Safety:
- Ensure compliance with all relevant health and safety regulations and food handling standards.
- Conduct regular kitchen inspections and address safety concerns promptly.
Qualifications:
- Proven experience as a Head Chef or Executive Chef in a high-volume restaurant or culinary establishment.
- Culinary degree or equivalent certification is preferred.
- Strong leadership and management skills.
- Creativity and ability to develop innovative dishes.
- Excellent knowledge of cooking techniques and cuisines.
- Knowledge of food safety regulations and best practices.
- Exceptional communication and teamwork skills.
- Ability to work under pressure and maintain a positive attitude.
- Flexibility to work evenings, weekends, and holidays as required.
