Head Chef

Description

This role is for a seasoned culinary professional ready to take ownership of a bustling kitchen environment. The individual will be the driving force behind daily kitchen activities, ensuring seamless service and upholding stringent operational standards. They will be a mentor and guide to the kitchen team, fostering a positive and efficient workspace. This position demands a blend of culinary expertise, leadership acumen, and a keen eye for detail, all while contributing to the overall success of the dining experience.

Responsibilities and Duties

* Oversee the daily functioning of the kitchen, guaranteeing smooth service and adherence to established operational procedures. * Collaborate closely with the dining room management to ensure cohesive service. * Direct, educate, and supervise kitchen personnel, cultivating a productive and supportive work atmosphere. * Enforce adherence to health, safety, and hygiene regulations in the workplace and food handling. * Work alongside management to maintain consistent menu execution across all locations. * Assist in the introduction of new menu selections, providing feedback on necessary modifications. * Verify that all recipes, plating, and preparation methods are executed according to company standards. * Manage food costs by controlling inventory, ordering, and waste in line with recipe guidelines. * Support management in implementing cost-saving measures while preserving quality standards. * Instruct kitchen personnel on company standards, including proper cooking methods and food presentation. * Conduct onboarding, training, mentoring, and development of kitchen staff. * Organize kitchen staff schedules and cleaning assignments. * Conduct and evaluate regular performance reviews and implement training programs to enhance staff skills. * Maintain consistent food quality, presentation, and taste to meet customer expectations. * Ensure the highest standards of food safety and freshness are consistently maintained in all kitchen operations, adhering to regulatory guidelines and company policies to deliver exceptional quality and safety in every dish. * Address customer feedback related to food and communicate with management for necessary adjustments. * Collaborate with management to introduce innovative techniques and creative dishes. * Offer creative input and feedback to enhance menu items and restaurant performance. * Ensure that labor expenses are aligned with budgetary goals. * Implement strategies to maximize productivity.

Qualifications and Requirements

* A minimum of five years of experience in a senior kitchen role, ideally within a restaurant specializing in East Asian cuisine. * Proven ability to lead and manage a team effectively. * Strong understanding of food cost control and kitchen operational management. * Comprehensive knowledge of food safety regulations and best practices. * Demonstrated creativity in menu development and food presentation. * Exceptional problem-solving abilities and the capacity to perform well under pressure. * Familiarity with operating and using IT devices/equipment such as tablets.

Working Condition

Salary

Basic Salary 4000