Head Chef

Full Job Description We are looking for a highly-driven individual that has an immense desire in creating astonishing flavours to fill the role of Head Chef. At the helm of the kitchen, this role requires the individual to take charge of both leadership and management of the kitchen, being able to develop and execute strategies to ensure consistently high food quality. Strong mentorship skills are required to lead and provide guidance to the kitchen team, continuously improving their skills and knowledge to become experienced chefs. The Head Chef is to provide leadership, technical advice and hands on support to the kitchen staff on all matters relating to food production, recipe standardization, menu development, kitchen operations and costing at the venue. Key areas of focus include but are not limited to: Culinary Operations Oversee daily food service operation and maintain food quality and consistency on a day-to-day basis, including preparation of food, developing recipes and determining serving sizes to ensure consistent quality and presentation Train and provide specific guidelines and exacting standards on how to prepare each menu item Review menus and analyze recipes to determine food, labour, and overhead costs, and assigning suggested prices to menu items. Develop menus for daily operations and special events as needed Coordinate with local management to ensure that sanitation and safety standards are observed and comply with local regulations Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labour and scheduling, and maintaining daily, weekly and monthly budgets Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction in order to evaluate results and achieve target product profile Hire, train and supervise cooks and other kitchen personnel to ensure that these workers know how to gather food supplies, operate equipment and assemble orders Provide accurate collation of information towards ingredient, recipe and finished product standardization and costings Maintain awareness of industry trends, consumer requirements and the availability of novel ingredients and processing aids What were looking for: Minimum 5 years of kitchen experience with 3 years in a managerial capacity Forward thinking and business savvy Ability to organise and plan workload for self and others Ability to control budget and work with figures Ability to work under pressure and make quick decisions High standard of cleanliness and hygiene Ability to deal calmly with unexpected situations and crisis Excellent communication and interpersonal skills