Overview of the Job
An experienced and creative Head Chef to lead the culinary team and oversee all aspects of
our kitchen operations. Be responsible for menu planning, P&L management, 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:
- 5 years of proven experience as a Head Chef or Executive Chef in a high-volume
restaurant or culinary establishment.
- Financially savvy in cost management
- A 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.
