JOB DESCRIPTION:Head Chef

Reports to:Operations Manager/ HR

Positions Supervised by this Position:Chef, Sous- Chef, Chef de Partie, Cook

Position Overview:

The ideal candidate for this position will be a natural leader who always has a finger on the pulse of current culinary trends.

DUTIES & RESPONSIBILITIES OF THE JOBS

• Oversee the daily operations of the staff and kitchen.
•   Ensure safety regulations are enforced.
•   Order ingredients and maintain necessary inventory.
• Recruit, train and develop all kitchen employees.
• Ensure daily menu specials are cost effective and are of high standards in quality and presentation.
•  Create, implement and maintain department objectives and ensure they are met and exceed.
• Supervise and participate in the production and plating of all food service areas .
•  Ensure that the kitchen staff morale is maintained by practicing positive strategies .
• Ensure cleanliness and hygiene is maintained in all kitchen areas .
•  Create, develop, and recommend recipes for other staff.
• Cook food in a timely manner.
• Delegate tasks to kitchen staff.
• Inform wait staff about daily specials.
• Ensure appealing plate presentation.
• Supervise Cooks and assist as needed.
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).
• Monitor food stock and place orders.
• Check freshness of food and discard out-of-date items.
• Experiment with recipes and suggest new ingredients.
• Ensure compliance with all health and safety regulations within the kitchen area.
• Liaise with other department to ensure easy flow of work.
• Any other duties assigned.

 QUALIFICATIONS, EXPERIENCE & SKILLS

• Diploma /Bachelors or associate degree in a related field
• Knowledge of the ingredients, preparation and proper presentation of all menu items and specials to ensure that every product delivered to the guest adheres to the highest quality possible.
• Culinary expertise
• Organizational skills
• Creativity
• Communication skills
• Ability to work under pressure.
• Strong problem-solving skills
• Ability to cook and create perfectly delicious food for the guests
• Ability to make fast paced decisions
• Ability to recognize, influence and follow foodservice trends
• Ability to stand for long periods and work in a fast-paced environment.
• Ability to multi-task and handle multiple roles as required
• Have an easy-going personality that enables you to interact more freely with others.
• Have requisite working experience
• Ready to work under minimum supervision

KEY PERFORMANCE INDICATORS:

• Good quality meals
• Guest satisfaction
• Cost management
• Good presentation of food
• Top sales

PHYSICAL REQUIREMENTS:

• Stand for long periods and work in a fast-paced environment.
• Spends his/her time in the kitchen .
• Standing, movement, ability to communicate.

WORKING RELATIONSHIPS:

Internal customers

• Management.
• Staff.

External Customers

• Customers/ Visitors.
• Suppliers.

Note: This job description is intended as a guide and should not be viewed as an inflexible specification as it may be varied from time to time in the light of strategic developments following discussion with the post holder. The post holder will be expected to work to agreed objectives, which should facilitate achievements of the key responsibilities in accordance with the Performance Review Process.

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