Head CHef

Description

We're seeking a passionate and experienced Culinary Innovation & Operations Director to lead our Italian culinary efforts. This role demands a dynamic individual with a deep understanding of Italian cuisine, a flair for innovation, and strong leadership skills. You'll be the driving force behind menu development, operational excellence, and team growth, ensuring our guests experience the very best in authentic Italian dining.

Responsibilities and Duties

- Culinary Innovation and Research: - Spearhead the research and development of groundbreaking menu items, recipes, products, and culinary processes. - Maintain a keen awareness of competitor activities and emerging industry trends. - Operational Leadership and Management: - Oversee daily kitchen operations, providing clear direction and guidance to the culinary team. - Plan and assign work, ensuring efficient workflow and productivity. - Establish and monitor performance and development goals for team members. - Develop food purchase specifications and manage inventory, minimizing waste and ensuring optimal stock levels. - Regularly evaluate staffing levels to maximize productivity and achieve operational and financial targets. - Develop and implement procedures for proper food and beverage storage, inventory management, and equipment maintenance. - Quality Assurance and Compliance: - Ensure strict adherence to all company policies and procedures, including statutory regulations. - Maintain and elevate food hygiene, health, and safety standards to meet and exceed regulatory requirements. - Obtain and act on feedback regarding food and service quality, addressing customer concerns and complaints effectively. - Team Collaboration and Communication: - Foster a collaborative and positive work environment, promoting teamwork and quality service. - Work closely with chefs at all levels to execute operations and drive research and development initiatives. - Manage weekly employee scheduling and annual leave. - Perform other duties as directed by leadership.

Qualifications and Requirements

Extensive experience (minimum 8 years) in Italian cuisine within a similar industry. - Proven ability to communicate effectively with Italian-speaking guests. - Strong cost management skills, with a focus on balancing quality and efficiency. - A creative and innovative approach to menu development and dish curation. - A positive and professional attitude, with excellent interpersonal skills for interacting with guests and staff. - Self-motivated, independent, and resourceful, with a strong ability to manage kitchen operations. - Ability to thrive in a fast-paced and demanding environment. - Valid WSQ Food Hygiene certificate (or equivalent).

Working Condition

Salary

Basic Salary 6000