Head Chef

Duties and Responsibilities

• Candidate must demonstrate a proven track record of successfully leading/managing in an upscale Food & Beverage environment, with strong culinary experience and training.
• Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• Advise the General Manager on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• To assist the General Manager in budgeting i.e., food cost/payroll/etc.
• Ensure guest satisfaction with the smooth and effective running of the day-to-day operation.
• Assist in training and development of culinary staff members.
• To maintain control of the standards for purchasing and receiving items.
• To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service sections during service time to ensure that the correct standards are maintained.
• Responsible for control of equipment and scheduling maintenance.
• Supervises and coordinates activities of cooks, stewards and workers engaged in food preparation.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Maintains the productivity level of employees.
• Ensures employees understand expectations and parameters.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Ensures property policies are administered fairly and consistently.
• Communicates performance expectations in accordance with job descriptions for each position.
• Recognizes success performance and produces desired results.

Qualifications

• A minimum of 5+ years’ experience as an Head Chef or as an Executive Sous Chef
• Culinary Degree/Equivalent Certification of Culinary.
• Proven track record of menu planning, costing and achieving set financial goals.
• Proven all-inclusive experience.