Head Chef

Description

Lead the culinary team and oversee all kitchen operations, ensuring high standards of food quality, safety, and presentation. This role combines creative menu development with strategic leadership and operational efficiency. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Plan, direct, and coordinate activities of all kitchen staff to ensure efficient and profitable service - Design seasonal and specialty menus aligned with guest preferences and brand standards - Innovate new dishes and refine existing recipes for quality and consistency - Plan and approve menus for multiple kitchens - Review menus, analyze recipes, and determine food, labor, and overhead costs for pricing - Collaborate with F&B Manager and Purchasing Department on menu pricing - Prepare market lists and coordinate with suppliers for quality, cost-effective ingredients - Monitor inventory levels and maintain supply of fresh items - Plan food production based on forecasts, clientele, and menu popularity - Coordinate catering and banquet event orders for food preparation - Control food costs by minimizing spoilage, portion control, and surplus utilization - Prepare monthly kitchen transfers, display, and spoilage reports - Ensure all kitchen equipment is in good working condition; arrange repairs or replacements - Oversee and approve roster schedules for kitchen staff while managing payroll costs - Prepare yearly kitchen budget for F&B Manager approval

Qualifications and Requirements

- Proficiency in kitchen management and inventory systems - Knowledge of culinary trends and dietary requirements - Minimum 8 years of culinary experience, with proven leadership - Calm under pressure and solution-oriented