Head Chef

Responsibilities:

• Create innovative and appealing menus that align with the restaurant's theme and target audience.
• Source high-quality ingredients and manage food costs effectively.
• Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks.
• Ensure a clean, organized, and efficient kitchen operation.
• Prepare meals, oversee food preparation, ensuring consistency, taste, and presentation.
• Continuously monitor food quality to meet or exceed customer expectations.
• Implement and maintain quality control standards, including taste tests, plating guidelines, and portion control.
• Manage inventory levels, order supplies, and minimize wastage.
• Conduct regular inventory audits and ensure stock rotation.
• Enforce strict adherence to sanitation and safety standards.
• Train kitchen staff on proper food handling and safety protocols.
• Cost Control -Monitor and control kitchen expenses, including food and labor costs.
• Seek cost-effective solutions without compromising food quality.
• Collaborate with the restaurant management team on business strategies, special events, and promotions.
• Adapt menus for special occasions and guest preferences.
• Train and mentor kitchen staff, promoting a culture of growth and excellence.
• Conduct performance reviews and identify training needs.
• Ensure customer satisfaction through consistently excellent food quality and service.
• Address guest feedback and complaints promptly and professionally.

Requirements

• Culinary Degree or relevant certification.
• Proven 4 years of experience as a Head Chef in a lounge/restaurant setting.
• Strong culinary and kitchen management skills.
• In-depth knowledge of various cooking techniques, cuisines, and ingredients.
• Creativity in menu development and presentation.
• Ability to work in a high-pressure environment and manage a diverse kitchen team.
• Strong organizational and problem-solving abilities.
• Knowledge of food safety and hygiene standards.
• Excellent communication and leadership skills.
• Familiarity with inventory management and cost control.
• Passion for delivering an exceptional dining experience.

Key Performance Indicators (KPIs)

• Food Cost Percentage: Maintain food costs within the budgeted percentage, optimizing the use of ingredients.
• Menu Innovation: Introduce new dishes, specials, or seasonal menus that receive positive customer feedback.
• Kitchen Efficiency: Measure kitchen efficiency through ticket times, order accuracy, and minimal wastage.
• Health and Safety Compliance: Ensure compliance with food safety and hygiene regulations, achieving a high score in health inspections.
• Customer Satisfaction: Track customer reviews, ratings, and feedback to maintain high satisfaction levels.
• Employee Turnover: Minimize kitchen staff turnover through effective management and development.
• Financial Performance: Contribute to the financial success of the restaurant by controlling costs and maximizing revenue.