Head Chef

Overview

• Establish a working schedule and organize the work in the kitchen so operations function like a well-oiled machine.
• Discover talented chefs and train them to achieve high standards
• Maintain order and discipline in the kitchen during working hours
• Ensure HACCP standards are met in all stages of food preparation, starting with ingredients, and ending with the finished dish
• Train and develop junior chefs to provide the best results in the minimum time, using maximum resources available, to restaurant and kitchen standards; cross-train staff on multiple stations to assist in their absence.
• Ensures equipment is in good working condition, preventing malfunction and injury; used safely and correctly cleaned and maintained, records kept.
• Leads kitchen team during operations
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organizes kitchen stock and ingredients; track, record and replenish inventory as needed, ensuring stock par levels are held.
• Ensures the FIFO (first-in, first-out) food rotation system is adhered to, and verifies all food products are properly dated and organized for quality assurance
• Ensure cooking stations are kept stocked, especially before and during prime operation hours
• Manages food and product ordering by keeping detailed records and minimize waste, plus assisting in the development of existing systems, to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Respond to customer inquiries and concerns personally when required
• Effectively record data on wastage, staff food, receiving purchase orders, batch production, reviewing stock shortages daily
• Ensure guests are always receiving an exceptional dining experience representing true value for money
• Be aware of all financial budgets and goals, ensure the department's budgets are strictly adhered to.
• Ensure chefs are always in clean tidy uniforms and presentable to be in guest view
• Ensure culinary operations manuals are followed and updated as required.
• Prepare and execute team briefings, ensuring they are result and goal oriented.
• Be aware of new items which are introduced onto the menu, and product knowledge, fully understanding the market needs and desires.
• Ensure culinary department is motivated and positive feedback on work performance is given
• Supervision of stewards and their activities.
• Conduct trial shifts for new recruits following the SOP of the company.
• Candidate requirements:
• Formal training in Culinary Arts **or** at least 6 years practical culinary experience with 2 years in leadership position
• Attention to detail – it is essential that the plates are perfect when they leave the kitchen and you must check your own work as well as that done by subordinates. A critical eye will instantly see possible issues and fix them along the way.
• Initiative – cooking for others is an art and you must always innovate and show passion
• Flexibility – Be adaptable to working conditions for unexpected situations
• Good stress tolerance – This is a high-pressure environment and you must remain level headed and turn negativity into positivity
• Leadership – Work along the team to achieve perfection. Impose respect through attitude, leading by example and good choices.
• Team player – create & ensure the team spirit is upheld to achieve better results
• Passion for food: enjoy the process of food preparation and creative thinking, always researching to enhance skill set
• Strong communication skills, as you will be in constant contact with suppliers and service providers
• Managerial skills; As you will be both involved with managing the kitchen operations and BOH administration, strong ability to multitask, prioritize, directing and effective planning is compulsory
• Computer literacy; knowledge of Microsoft word, excel & operating system
• Understanding of food design to create perfect match between aspects and taste of the dish
• Fair and firm management abilities with high influencing skills.
• Strong knowledge of the food and beverage industry.
• Hands-on approach to all operational aspects.
• Initiative and Self-motivated, maintaining the same attitude amongst all associates.
• Training and coaching skills.

Job Type: Full-time