Job Description
We are seeking an experienced, creative, and passionate Head Chef to lead our kitchen operations and ensure the delivery of exceptional cuisine to our guests. The Head Chef will be responsible for overseeing the entire kitchen team, managing daily kitchen operations, creating menu items, maintaining food inventory, and ensuring food safety and hygiene standards. As the leader of the back-of-house, you will ensure that all tasks are carried out efficiently and that kitchen and labor costs are aligned with budget goals.
Key Responsibilities:
- Lead the kitchen team and manage daily kitchen operations, ensuring the highest quality food is consistently served to customers.
- Oversee and mentor Sous Chefs, Chef de Partie, and Cooks in all aspects of food preparation, line cooking, and dish plating.
- Ensure all food is prepared and presented to the highest standards, adhering to restaurant policies and quality control.
- Manage food inventory, order ingredients, and ensure a first-in, first-out (FIFO) food rotation system is followed for quality assurance.
- Supervise kitchen staff, assign tasks, and ensure smooth operation during peak hours.
- Resolve operational issues promptly to maintain timely service and customer satisfaction.
- Ensure compliance with food safety and hygiene regulations to maintain a clean and sanitary kitchen environment.
- Manage food and product ordering, minimize waste, and maintain detailed records to support budget management and cost control.
- Coordinate with the restaurant management team regarding supply ordering, budget, and kitchen efficiency.
- Assist in menu creation, collaborating with the Executive Chef to develop innovative and appealing dishes.
- Hire and train new kitchen employees to restaurant standards, fostering an environment of skill development and professional growth.
- Ensure proper management of food storage units, ensuring all items are stored at the correct temperatures and organized effectively.
- Lead kitchen organization efforts and work to enhance staff abilities and training opportunities.
- Maintain a positive and productive work environment, fostering team collaboration and growth.
Skills
Qualifications and Experience:
- Formal Culinary Training or Bachelor's Degree in a related field.
- A minimum of 3 years of previous experience as a Head Chef or in a similar leadership position.
- Extensive knowledge of food and beverage operations, including GCC experience (if applicable).
- Strong understanding of HACCP, food safety regulations, and kitchen hygiene standards.
- Able to work in a fast-paced environment, multitask, prioritize, and manage time effectively.
- Availability to work early mornings, nights, weekends, and holidays.
- Ability to bend, move, and lift up to 10 kg or more, with the physical stamina to stand and walk for up to 10 hours a day or more.
- Excellent verbal and written communication skills, with strong customer service orientation.
- Must be able to pass a background check.
Skills & Proficiencies:
- Strong leadership and management skills, with the ability to train, mentor, and motivate staff.
- Exceptional problem-solving skills and the ability to work under pressure in a fast-paced environment.
- Proficiency in MS Office and other relevant computer programs.
- Knowledge of various cooking methods, ingredients, and kitchen procedures.
- Familiarity with industry best practices and emerging food trends.
- Ability to make decisions efficiently and handle pressure effectively.
- Excellent organizational and time-management skills.
- Creative, self-motivated, and committed to delivering high-quality results.
