Head Chef

Key Responsibilities and Duties

• Menu creation and development: Design, plan, and execute creative and innovative menu options guided by the facility cost margin guidelines and taking into account client preferences.
• Kitchen operations management: Oversee daily kitchen operations, ensuring smooth and efficient service. Ensure all food preparation, cooking, and presentation is of the highest quality. Monitor food preparation and cooking techniques to ensure consistency.
• Staff management and training: Supervise, train, and mentor kitchen staff, ensuring the development of a skilled team. Manage staff schedules to ensure busy seasons are well covered. Manage staff off days and leave scheduling. Conduct regular performance evaluations and provide constructive feedback.
• Inventory and cost control: Manage inventory levels of food and kitchen supplies, ensuring quality supplies, proper storage, rotation, and waste reduction. Control food cost through efficient ordering, portion control, and minimizing waste. Update and maintain relevant inventory records.
• Health and safety compliance: Enforce strict adherence to food safety and sanitation standards in the kitchen. Ensure adherence to local authority food safety guidelines.
• Guest Experience: Ensure all the presentation and quality of food exceed guest expectations. Address any guest feedback or concerns related to food quality promptly.
• Collaboration: Work closely with the service team to maintain and improve overall guest experience. Participate in budgeting, formulating, and implementing strategies to meet the Guest House financial goals. Partner with sales and marketing to create special events and promotions.
• Other duties: Perform any other duties as may be assigned by management from time to time.

Required Experience and Qualifications

• Diploma in culinary skills.
• At least 5 years in a busy commercial kitchen.
• Organizational skills, customer service, creativity, interpersonal, and leadership skills.