Head Chef

Description

This pivotal role demands a seasoned culinary professional to guide and refine the entire food production landscape across multiple locations. The individual will serve as the driving force behind maintaining exceptional standards in food preparation, kitchen sanitation, and staff development, ensuring each establishment consistently delivers top-tier dining experiences. This position acts as a crucial link between senior management and the operational kitchen teams, fostering a culture of excellence and continuous improvement.

Responsibilities and Duties

* Direct and cultivate the culinary prowess and output of the production team across all sites. * Uphold rigorous cleanliness and hygienic practices, including proper food storage, in every kitchen. * Handle personnel matters, including hiring, promotions, and scheduling, to maintain a well-functioning team. * Keep a close eye on the quality and quantity of incoming ingredients. * Synchronize activities between various kitchen sections to streamline operations. * Ensure that new menu items meet the set standards and that chefs are adept at the required cooking techniques. * Conceptualize and refine existing menus, as well as introduce innovative dishes. * Partner with location managers to create customized menus for specific client needs. * Educate staff on advanced culinary skills and techniques. * Conduct regular on-site meetings to communicate company directives and evaluate team performance. * Establish and enforce work policies for the production department. * Oversee planning and execution for new culinary projects. * Carry out special assignments as directed by the senior executive.

Qualifications and Requirements

* Extensive background in the culinary field, with a proven track record as a chef or in a leadership role within upscale dining environments or hospitality settings. * Deep understanding and expertise in the preparation of Chinese cuisine. * Ability to effectively collaborate with the materials procurement team to define ingredient specifications and quality benchmarks. * Demonstrated ability to interface with personnel resources to manage staffing needs and related administrative duties. * Strong leadership and communication capabilities. * Capability to effectively train and develop culinary personnel. * Proven capacity to design and improve menu offerings. * Strong organizational and problem solving skills.

Working Condition

Salary

Basic Salary 8000