HEAD CHEF

Job Summary: The Head Chef plays a pivotal role in our culinary operations, overseeing all aspects of kitchen management and culinary excellence. This position requires a dedicated and skilled professional who can lead, inspire, and drive the kitchen team to consistently meet and exceed the highest food preparation standards. The Head Chef will also contribute to strategic planning, budgeting, and decision-making as a vital member of the leadership team.

Key Responsibilities:

Culinary Leadership:

. Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.

. Instruct and ensure adherence to well-defined recipes while constantly seeking opportunities for cuisine improvement.

. Display exceptional leadership by fostering a positive work environment, counseling employees as needed, and maintaining a professional approach to management.

. Provide direction for all day-to-day kitchen operations.

. Understand employee roles to perform duties in their absence or determine appropriate replacements.

. Set performance standards, monitor performance, and provide guidance to subordinates.

. Utilize strong interpersonal and communication skills to lead and influence kitchen staff.

. Advocate sound financial and business decision-making while demonstrating honesty and integrity.

. Promote service behaviors that exceed customer satisfaction and retention expectations.

. Improve service quality by communicating with staff, understanding guest needs, and providing guidance and coaching as required.

. Delegate tasks to develop supervisors and subordinates, setting clear goals and objectives.

. Review staffing levels to ensure they align with guest service, operational needs, and financial goals.

. Actively participate in menu development and maintain accurate costing records for all dishes.

. Determine food presentation and create decorative food displays.

. Recognize and uphold superior quality in products, presentations, and flavors.

. Ensure compliance with food handling and sanitation standards.

. Maintain proper food product handling and temperature control.

. Oversee the maintenance and functionality of kitchen equipment in line with health department and hotel standards.

. Review guest satisfaction feedback and data for areas of improvement.

. Collaborate with the purchasing department to acquire necessary goods and services.

. To manage Food costing effectively top comply to target C.T.C

. Ensure consistent food preparation and adherence to departmental appearance and quality standards.

. Maintain grooming and hygiene standards for kitchen staff.

. Ensure kitchen staff maintain required food handling and sanitation certifications.

. Uphold proper purchasing, receiving, and food storage standards.

. Interact with guests to obtain feedback on food quality, presentation, and service.

. Handle and address guest problems and complaints effectively.

. Maintain quality in receiving, storage, production, and food presentation.

. Schedule sufficient staffing levels to meet business demands.

. Enforce safety procedures for kitchen and food servers.

. Review daily food cost reports with key team members.

. Oversee weekly and monthly schedules to meet forecasts and budget.

. Attend daily morning meetings and administrative sessions.

. Identify developmental needs of kitchen staff and provide coaching and mentoring.

. Train kitchen associates in cooking fundamentals and plate presentations.

. Conduct interviews and hire new kitchen applicants.

. Review finished products for quality and presentation before serving.

. Perform additional duties as requested by hotel management.

. Ensure disciplinary procedures and documentation align with hotel operational standards and policies.

. Train and develop team members including regular food tasting with targeted menus

. Attend and conduct Food Costing Meetings with Clients and Team.

As a director:

. Develop long-term strategic plans to achieve organizational goals and objectives.

. Provide guidance, direction, and support to the team to align with the organization's vision.

. Oversee budget allocation and financial decisions to ensure efficient operations.

. Make critical decisions impacting the organization's growth and success.

. Manage stakeholder relationships, including board members, investors, clients, and employees.

. Evaluate department and project performance and implement improvements.

. Identify and mitigate potential risks.

. Create and manage the kitchen's budget, control food costs, and labor expenses.

. Ensure dishes leaving the kitchen meet taste, presentation, and portion size standards.

. Collaborate with restaurant management, suppliers, and other departments to ensure smooth operations.

. Manage kitchen staff, including hiring, training, scheduling, and performance evaluations.

. Provide regular updates to higher management or board members on organizational performance.

. Ensure adherence to ethical standards and corporate governance principles.

Qualifications, Skills and Abilities::

. Minimum 8 years of experience

. Expert in international cuisines

. Specializing in seafood cuisine will be added advantage

. Specializing in fusion cuisine will be added advantage

. Strong leadership and management skills

. Excellent culinary skills and creativity

. Effective communication and interpersonal skills

. Financial acumen

. Attention to detail

. Problem-solving and decision-making abilities

. Commitment to quality and safety

. Flexibility and adaptability