Head Chef

Duties :

C reate and modify menus : develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences.Â

Develop and implement new recipes : responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality.Â

Set prices : collaborate with management to determine menu prices based on ingredient costs and market factors.Â

Oversee food preparation : direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines.Â

Ensure food quality : inspect raw and cooked food items to guarantee the highest quality, taste, and presentation.Â

Maintain kitchen cleanliness : ensure the kitchen is clean, organized, and meets hygiene and safety standards.Â

Hire, train, and supervise staff : responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel.Â

Assign tasks and delegate responsibilities : assign tasks, monitor performance, and ensure staff adhere to procedures.Â

Lead and motivate the team : foster a positive and productive work environment, motivating staff to achieve high standards.Â

Manage inventory : track inventory levels, order ingredients and supplies, and ensure efficient use of resources.Â

Liaise with suppliers : work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships.Â

Control costs : manage kitchen costs, including food costs, labour costs and other expenses.Â

Direct kitchen operations : manage the flow of work in the kitchen, ensuring efficiency and smooth operation.

Maintain kitchen equipment : oversee equipment maintenance, ensuring it is in good working order.

Collaborate with management :   work with restaurant managers and owners to align kitchen operations with the restaurant's goals.Â

Ensure compliance with regulations : ensure compliance with health and safety regulations, food safety standards, and other relevant regulations.Â

Stay informed about culinary trends : up with the latest culinary trends and techniques to enhance the menu and cooking methods.Â

Problem-solving : responsible for resolving issues as they arise, ensuring the kitchen runs smoothly.Â

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Requirements :

Culinary Degree or Diploma

Minimum of 5+ years experiences in a similar capacity in a high-end restaurant

Displays leadership qualities

Exemplifies excellent customer service and creates a positive atmosphere.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Able to demonstrate excellent written and verbal communication in English. Â