Head Chef

Take full responsibility for the day-to-day food operation of the assigned Outlet in line with Brunch & Cake vision, business plan, company guidelines, quality standards and Health & Safety regulations.

The Head chef/sous chef assumes responsibility for delivering food cost as per agreed budget.

-Promote Brand culture and values within the team.

-Direct kitchen operations, including food preparation, cooking, and clean-up.

-Assign tasks; supervise chefs and cooks in the preparation and presentation of food as per Brand standards.

-Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.

-Resolve issues as they arise so that customers continue to receive their orders in a timely manner.

-Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations as per local legislation to ensure a clean and sanitary kitchen.

-Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers.

-Collaborate with the Outlet & Operations Manager to align kitchen operations with the overarching goals of the restaurant.

-Direct monthly inventory & ensures that all product is handled, stored and rotated correctly.

-Ensure outlet is stocked efficiently and minimize out of stock situations.

-Communicate any information that will impact service to the F.O.H team.

-Deliver budgeted food cost & make suggestion on improving sales and profitability.

-Maintain vendor relationships.

-Ensures all chefs, cooks, and kitchen staff has completed brand required training.

-Maintain kitchen equipment; schedule repairs and additional maintenance as needed.

Degree or diploma in Hospitality Management or related field

in upscale or concept dining environments

Passion for food innovation and evolving culinary trends

Competitive salary package

Career growth opportunities within a dynamic hospitality group