Head Chef

Job Position:

Supports the Head Chef in the supervision of the Kitchen departments and the quality of its products, in the most cost-effective method in line with the quality hygiene and management policy of the Company.

Job Responsabilities:

• Lead by example approach and a vast experience in the industry.
• Extensive knowledge of Various Cuisine with vast knowledge on all regional influences, products and cooking techniques.
•  English speaking is a must.
• Develop new ideas for menus, menu presentations regarding food presentation, recipes, production and costing.
• Monitor requisitions, stores, and chillers of any stocks to achieve a lesser percentage of food cost than the theoretical cost.
• To achieve maximum productivity from the kitchen brigade and eliminating any unproductive time or any overtime. The rosters should be monitored daily and any changes to be executed.
• Ensure maximum utilization of the labour force is obtained and at minimum cost levels.
• Ensure that wastage is kept to the bare minimum.
• Ensures that all staff observes the Health and Safety policy, of the company.
• Ensure that procedures in personal and food hygiene are carried out and maintained.
• Check deliveries and return to suppliers, any which are not up to the company's standards.
• Daily monitoring of production such that all time frames are kept and dispatch of foods or meals is up to the required standards.
• Assist the Executive Chef in the planning and preparation of menus, recipes, cooking and preparation instructions for the kitchen departments.
• Ensure that all hygiene regulations (including HACCP) are strictly observed by all employees and by the procedures adopted in the execution of the production.
• Coordinate with the Chef and/or stores regarding the market list, availability of products, storage expiry dates and equipment.
• Assist the Executive Chef in administration and office work of the department.
• 6+ years of experience in a Head Chef role in a Italian high end establishment ,with International background and fine dinning would be an asset.
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS,Indigo,Adaco)

Qualifications

• Strong culinary skills and knowledge of various cooking techniques
• Experience in a similar role or as a line cook
• Ability to work in a fast-paced and high-pressure environment
• Excellent time management and organizatinal skills
• Attention to detail and ability to maintain high food quality standards
• Good communication and teamwork skills
• Knowledge of food safety and sanitation regulations
• Ability to adapt and adjust recipes to accommodate dietary restrictions or preferences
• Valid food handler's or food safety certification
• Previous experience in a resort or high-volume kitchen is a plus