Head Chef

Job Purpose

Key Accountabilities

• Service and Operations: Carry out regular audits and follow up with corrective action, in order to remain compliant with legislative and Company requirements, sanitation, health and safety and to monitor customer service and food quality standards.
• Service and Operations: Cross-check all HOH checklists, ensuring all completed within company and FS standards.
• Service and Operations: Identify slow-moving items, communicating these to the Cafe Manager in order to introduce Daily Special Promotions.
• Service and Operations: Maintain up-to-date recipe files that are properly displayed.
• Service and Operations: Checking function sheets, ensuring that all food items for special functions are prepared on time, while meeting quality and quantity standards.
• Continuous Improvement: Strives for continuous improvement and actions recommendations to upgrade equipment, service methods, presentation and improved guest satisfaction.
• Financial: Contribute to the development and agreement of restaurant budgets and forecasts.
• Financial: Monitor site and unit revenue and costs against budget or forecast on a weekly basis and to instruct remedial action when required.
• Financial: Ensure Cafe food cost, policies and procedures are followed.
• Financial: Monitor inventory levels, ensuring breakages are kept to a minimum, wastage control/ par level review, miscounts reduced to minimum.
• Financial: Ensure an adequate supply of raw material by checking stock levels daily and preparing details for requisitions of supplies.
• Team Management: Build and motivate an engaged, cohesive senior kitchen team to deliver service standards by ensuring their welfare, safety, training and development.

Experience and Qualifications

• Minimum 5 years’ experience in Hospitality industry handling similar position.
• Proficiency in both verbal and written English Language.
• Undergraduate Degree.
• Local Driving License (motorcycle, minibus, coach, delivery truck).
• Occupational Health Card.