POSITION OVERVIEW:
The Head Chef will be responsible for managing all kitchen operations, ensuring top standards of food quality, creativity, and efficiency. The ideal candidate will have strong leadership skills, exceptional culinary abilities, and a passion for creating memorable dining experiences.
KEY RESPONSIBILITIES:
Enforcement of Health and Hygiene Standards:
- Maintain strict adherence to health and hygiene regulations in all kitchen activities.
- Lead by example in promoting cleanliness, sanitation, and food safety among kitchen staff.
Food Preparation and Presentation:
- Oversee the plating and presentation of food items per established standards and recipes.
- Ensure all dishes are prepared to the highest quality and are visually appealing.
Quality Control and Inventory Management:
- Supervise the receiving of deliveries and inspect incoming items to ensure they meet quality standards.
- Monitor food quality during cooking, addressing issues promptly to maintain consistency and excellence.
- Implement portion control measures and monitor waste to optimize efficiency and minimize costs.
Menu Development and Planning:
- Collaborate with management and culinary team in designing menus that reflect seasonal ingredients, trends, and guest preferences.
- Offer suggestions and creative ideas to enhance kitchen performance and dining experience.
Staff Management and Training:
- Schedule staff shifts and coordinate kitchen operations to ensure smooth service and efficient workflow.
- Provide training and mentorship to kitchen staff, ensuring proficiency in culinary techniques, procedures, and safety protocols.
- Foster a positive work environment, motivating staff and promoting teamwork and collaboration.
Problem Solving and Leadership:
- Proactively address any issues or challenges in the kitchen, demonstrating effective problem-solving and decision-making skills.
- Assume control of kitchen operations during busy periods or in the absence of senior management, ensuring seamless service execution.
Menu Planning and Inventory Management:
- Assist in menu planning and development, offering input and expertise to create innovative and appealing dishes.
- Manage inventory levels and supplies, ensuring adequate stock while minimizing waste and spoilage.
