Summary:
The Head Chef is responsible for managing all kitchen activities, including menu planning, food preparation, and staff management. They ensure that food is of high quality, meets customer expectations, and is prepared efficiently. The Head Chef also enforces food safety standards and regulations.
Responsibilities:
* Plan and manage kitchen operations
* Develop menus and create new dishes
* Ensure food is prepared and presented to high standards
* Monitor food inventory levels and order supplies
* Manage kitchen staff, including recruitment and training
* Ensure kitchen is clean, safe, and orderly
* Provide leadership and inspiration to kitchen staff
* Set and control budget for food supplies and labor costs
* Liaise with other departments to meet customer needs
* Keep up-to-date with food industry trends
Qualifications:
* Degree or diploma in culinary arts or related field
* Minimum 5 years of experience in similar role
* Strong knowledge of food preparation methods and techniques
* Strong management and leadership skills
* Excellent communication and interpersonal skills
* Knowledge of food safety standards and regulations
* Ability to work under pressure and handle multiple tasks efficiently
* Strong financial management skills
* Flexibility to work weekends, evenings, and public holidays