The Head Chef is responsible for overseeing the kitchen operations, ensuring the highest standards of food quality, presentation, and service. They will lead and inspire the kitchen team, manage menu planning, food inventory, cost control, and maintain a safe and clean working environment. The Head Chef will also ensure compliance with all health and safety regulations.

Skills

• 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.