Head Chef
Job Responsibility
-Ensuring that guests receive excellent service and have a great culinary experience.
-Developing new dishes and overhauling menus to attract more guests.
-To oversees the operations and artist(staff) of a kitchen. Also to create and maintain a kitchen department’s budget, assigning tasks to other chefs, ensuring customer satisfaction, managing cost and expenses to ensure proper profit margin and dealing with any issues that may arise.
-Ensuring that Kitchen team are adhere to quality, hygiene and cleanliness standard.
-Staying up-to-date with culinary trends and kitchen processes.
-Dealing with suppliers and ensuring that they supply quality goods at affordable prices.
-Managing the inventory and ordering stock as needed.
-Overseeing the maintenance of kitchen equipment and organizing repairs when needed.
-Handling artist issues hiring i.e. performance management, time attendance, leave record, training, disciplinary etc. when necessary.
Job Specification
-Minimum of 4 years experience as Head Chef/Executive Sous Chef
-Culinary or food service management degree may be advantageous.
-In-depth knowledge of the food industry.
-Strong working knowledge of related computer software, including restaurant / kitchen management software.
-Ability to adhere to budgets and meet financial targets.
-Exceptional organizational, leadership, problem-solving, and communication skills.
-Ability to forecast food and beverage needs.
-Excellent customer service skills.
-Great delegation skills.
Full-Time
3 active jobs
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