Head Chef

Responsibilities

Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals

Controls and directs the food preparation process efficiently and professionally

Creates meals using new or current culinary inventions or as the business prescribes

Approves and polishes dishes before they are delivered and served to customers

Produces quality menu that could change seasonally as the business requires

Manage, train and educate kitchen workers to be par with the highest possible culinary standards

Manages kitchen stocks and ensures minimal wastage

Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control

Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses

Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations

Maintains payroll, punctuality and attendance records

Follows and strictly implements all food and sanitary rules as well as safety guidelines

Keeps updated in the latest trends in culinary trends and kitchen processes and technologies

Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise

If and when necessary, keeps recipe files in excellent condition and up-to-date

Qualifications & Requirements

Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields

At least 5 years of experience as a chef

Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2

Proven ability of kitchen management

Strong interpersonal and leadership skills

Tenacious in picking up concepts and possesses strong logical and analytical problem-solving skills

Good understanding of computer software such as POS, restaurant management system, and Microsoft Office