Head Chef

Lead, mentor, and manage culinary team.

Develop and plan menus and daily specials.

Create prep lists for kitchen crew.

Manage food costing and inventory.

Maintain standards for food storage, rotation, quality, and appearance.

Ensure compliance with applicable health codes and regulations.

Establish maintenance and cleaning schedules for equipment, storage, and work areas.

Participate in interview process and selection of kitchen staff.

Schedule staff and assist in human resources processes as needed.

Must have at least two subjects

Must have at least two (2) years working experience in the restaurant environment

Must be detailed oriented and have the ability to multi-task

Ability to be efficient and productive in a fast-paced environment

Experience of using kitchen equipment

Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical

safety

Experience of dangerous equipment such as knives

Excellent knowledge of all sections

Ability to produce excellent high-quality food

Good communication skills

Team management skills

High level of attention to detail

Good level of numeracy

Enthusiasm to develop your own skills and knowledge plus those around you

Adaptability to change and willingness to embrace new ideas and processes

Ability to work unsupervised and deliver quality work

Positive and approachable manner

Team player qualities

General Responsibilities

Demonstrated knowledge of culinary techniques and practices

Understanding of menu and recipe development techniques

Strong leadership abilities

Ongoing awareness of culinary trends

Understanding of health and sanitation laws

Excellent knife-handling skills

Applied wine and beverage knowledge

Deliver professional and optimal experience for the clients

Must be detailed oriented

Maintain professional conduct and appearance at all times

Have a welcoming and professional attitude to clients and staff alike

Maintain a positive attitude and contribute toward a cohesive harmonious work environment.

Be flexible when needed to assist

Be flexible with your schedule, in order to support the needs of the company

Have complete knowledge and understanding of all the special areas and services offered

Uphold the integrity, professionalism, and high standards of the company

Communicate to the manager regarding all queries and concerns, as they relate to both staff and

client

Actively promote facility, through utilization of upselling and cross selling techniques

Professionally and courteously handle all clients and their complaints and always report same to

management

Show initiative and responsibility without the presence of a supervisor within the scope of your

expectations

Use initiative to know when to escalate client issues, complaints or concerns to management

Attend all meetings and training

Assist in all areas as needed by the manager

Assist to develop programs to meet target revenue goals