Head Chef

• Kitchen Operations:
• Oversee daily kitchen operations, ensuring smooth service during peak hours.
• Coordinate with management to align the kitchen's activities with the venue’s overall goals and events.
• Ensure all dishes are prepared to the highest standards and within set timeframes.
• Inventory & Budget Management:
• Manage food inventory and place orders with suppliers, ensuring cost-effective purchasing.
• Maintain inventory levels that meet the demands of both regular service and special events.
• Monitor food cost and kitchen budget to maximize profitability.
• Staff Leadership & Development:
• Train and mentor kitchen staff, ensuring they follow proper food handling and preparation techniques.
• Lead by example, maintaining a positive, collaborative kitchen culture.
• Conduct performance reviews, and help with hiring and scheduling staff.
• Health & Safety Compliance:
• Ensure that all food is prepared in accordance with health and safety regulations.
• Regularly inspect kitchen equipment and report maintenance issues.
• Maintain cleanliness and organization throughout the kitchen, adhering to hygiene standards.
• Customer Satisfaction:
• Work closely with the front-of-house team to ensure customer feedback is addressed and reflected in the food experience.
• Occasionally interact with customers, taking special requests or feedback.
• Special Events & Catering:
• Collaborate with event coordinators to design custom menus for special events and parties.
• Oversee food preparation for large events, ensuring high standards are maintained even under pressure.

Qualifications:

• Proven experience as a Head Chef or Senior Sous Chef in a fast-paced environment.
• Formal culinary training preferred.
• Strong leadership skills with the ability to inspire and manage a team.