Head Chef - B&I

Duties & Responsibilities

• All aspects of purchasing food preparation & presentation.
• Deputize in the CMs absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the days requirements.
• Give and take culinary direction in a positive and impactful manner
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedics company standard.
• Ensure that all statutory as well as company hygiene regulations are being strictly adhered to while working towards improving systems and processes.
• Responsible for food budgets and to achieve their requirements with respect to average spend profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality quantity presentation and correct temperature.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.

Key Skills

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