We are currently seeking a Head Chef who will be responsible for leading our kitchen team and overseeing all culinary operations. From kitchen management and staff training, you will play a pivotal role in ensuring the highest standards of food quality and consistency.
Minimum Requirements:
- Certification in Culinary Arts or similar field
- Minimum 3 - 5 years’ experience as executive head chef - preferably in Hotel space
- Expert knowledge of best cooking practices and techniques
- Knowledge of local and international cooking methods and ingredients
- Ability to plan, develop and create new menus and dishes
- Experience with inventory management and food cost control
- Excellent time management and organizational skills
- Ability to thrive in a high-pressure environment
- Team management, coordination, and motivation skills
- Knowledge and practice of all safety and hygiene standards according to HACCP regulations
- Development, oversight, and auditing of SOPs
- Active participation and coordination of self and team in all relevant training sessions
- Control and oversight of quality, consistency, and supply specifications
- Understanding and implementation of effective food cost control and management practices
- Training, coaching, and guidance to team and new hires
- Inventory management, stock count, rotation, and storage practices
- Rostering and scheduling
- Ordering and receiving of supplies, checking accuracy and quality of product received
- Coordination of À la carte service in a timely manner and managing the effective communication between BoH and FoH service
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