HEAD CHEF

Responsible for all aspects of kitchen management, including menu creation, and food preparation.

Ensure that all dishes are prepared to the highest standard, in a timely manner, and in compliance with health and safety regulations and must also train and supervise kitchen staff, manage inventory and food costs, and collaborate with other departments to ensure smooth operation of the kitchen.

1.

Collaborating with the Executive Chef to create innovative and appealing menus that align with the restaurant's concept and meet quality standards.

2.

Overseeing the preparation, cooking, and presentation of dishes to ensure consistency and adherence to recipes and standards.

3.

Managing kitchen staff, including training, scheduling, and supervising cooks, prep cooks, and other kitchen personnel.

4.

Maintaining high standards of food quality, freshness, and safety through proper storage, handling, and cooking techniques.

5.

Monitoring inventory levels, ordering supplies, and controlling food costs to maximize profitability while minimizing waste.

6.

Working with the Executive Chef to determine menu prices based on ingredient costs, portion sizes, and market trends.

7.

Ensuring compliance with health and safety regulations, including food handling procedures, sanitation practices, and cleanliness standards.

8.

Collaborating with the Executive Chef and other members of the management team to develop strategies for improving kitchen operations, enhancing guest satisfaction, and achieving business goals.

9.

Providing ongoing training and support to kitchen staff to enhance their skills, teamwork, and performance.

10.

Addressing any issues or concerns that arise in the kitchen promptly and effectively, finding solutions to maintain smooth operations and guest satisfaction.

11.

Occasionally interacting with customers to gather feedback, address concerns, and ensure a positive dining experience.

12.

Contributing creative ideas for seasonal specials, promotions, and menu updates to keep the menu fresh and exciting for guests.

13.

Leading by example, fostering a positive work environment, and inspiring kitchen staff to deliver their best work consistently.

14.

Being flexible and able to adapt to changes in the kitchen environment, such as fluctuations in business volume, staff shortages, or menu adjustments.

15.

Maintain a clean and sanitary kitchen environment, in compliance with local health and safety regulations, and oversee food storage and handling procedures.

16.

Coordinate with front-of-house staff, suppliers, and other departments to ensure efficient communication and smooth operation of the kitchen.

17.

Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.

18.

At least quarterly meetings with each restaurant's with Executive Chef to discuss menu and operations improvements.

19.

Sending weekly Rota’s Schedule.

20.

Maintain records of attendance.

21.

Foster a climate of cooperation and respect between co-worker

22.

Performs other duties assigned.