Head chef

Description

Imagine being the heart of a bustling kitchen, the conductor of a culinary orchestra. This role calls for a passionate culinary leader, someone who can not only craft exceptional dishes but also inspire and guide a team to achieve excellence. You'll be the driving force behind the kitchen's daily operations, ensuring every plate that leaves the pass is a testament to quality and creativity. You'll be the go-to person for problem-solving, team development, and ensuring the smooth, efficient operation of the entire kitchen environment.

Responsibilities and Duties

- Culinary Leadership and Mentorship: - Direct and oversee all kitchen activities, fostering a culture of respect and accountability. - Guide and nurture station chefs, maximizing their potential and productivity through effective coaching and training. - Welcome new team members with thorough orientation and ongoing coaching. - Address and resolve team performance concerns, conduct performance reviews, and manage staff schedules. - Menu Innovation and Quality Control: - Conceptualize and bring to life fresh, exciting menu ideas, refining recipes to boost customer satisfaction. - Maintain strict adherence to recipe standards, ensuring consistent quality and presentation of all dishes. - Conduct regular inspections of workstations, assessing food quality, hygiene, and safety. - Operational Efficiency and Resource Management: - Proactively identify and resolve kitchen operational challenges, ensuring seamless service. - Optimize kitchen staff productivity through effective task allocation and team leadership. - Manage kitchen costs effectively, coaching the team on cost-conscious practices while upholding recipe standards. - Handle electronic procurement for kitchen supplies, accurately logging received goods. - Conduct thorough bi-monthly inventory checks. - Inspect incoming supplies, verifying quality and quantity. - Plan and execute cleaning schedules. - Compliance and Standards: - Ensure strict adherence to all product specifications, company policies, and procedures regarding supplies, ingredients, and finished products. - Maintain a clean, safe, and organized kitchen environment, adhering to all food hygiene and safety regulations. - Follow all standard operating procedures. - Complete additional related duties as assigned.

Qualifications and Requirements

- Proven Culinary Expertise: - Demonstrated experience in a leadership role within a professional kitchen environment. - A strong understanding of culinary techniques, menu development, and food cost management. - Ability to create and innovate new menu items and recipes. - Leadership and Team Management Skills: - Exceptional leadership abilities, with a proven track record of motivating and developing kitchen staff. - Excellent communication and interpersonal skills, fostering a positive and collaborative work environment. - Ability to handle disciplinary matters and conduct performance reviews with fairness and professionalism. - Operational and Organizational Skills: - Strong organizational and time-management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Proficiency in managing inventory, procurement, and cost control. - Knowledge of food safety and hygiene regulations. - Ability to problem solve quickly and efficiently. - Professionalism and Adaptability: - A strong work ethic and a commitment to maintaining high standards of quality and service. - Ability to adapt to changing priorities and work effectively under pressure. - Ability to learn and adhere to company standard operating procedures.

Working Condition

Salary

Basic Salary 4500