Head Chef

The Head Chef role embodies culinary passion, leadership, and creativity. They play a fundamental role in shaping our identity, ensuring our guests not only enjoy a meal but embark on a gastronomic journey that lingers in their memory, making this establishment a cherished culinary destination in our community. Responsibilities: 1. Food Cost Management: - Monitor and control food costs by implementing efficient portion control and inventory management techniques. - Collaborate with the management team to optimise menu pricing while maintaining quality standards. 2. Food Hygiene/ Health and Safety: - Ensure strict adherence to food hygiene, health, and safety standards, in accordance with local regulations. - Implement and enforce proper sanitation practices throughout the kitchen area. 3. Kitchen Staff Training: - Train and mentor kitchen staff, ensuring that they are well-versed in food preparation techniques, safety protocols, and quality standards. - Conduct regular training sessions to enhance skills and knowledge among the kitchen team. 4. Kitchen Staff Absences: - In cases of unplanned kitchen staff absences, employees are required to notify the Head Chef promptly, especially for day-of sick leaves. If a staff member fails to report for duty without prior notice, the Head Chef will take charge of arranging suitable coverage. 5. Recruitment of Kitchen Staff: - Participate in the recruitment process by interviewing potential kitchen staff candidates. - Collaborate with HR to assess candidates' culinary skills and suitability for the position. 6. Produce/Food Ordering: - Responsible for sourcing, selecting, and ordering high-quality ingredients and produce. - Maintain relationships with reliable suppliers to ensure timely and fresh deliveries. 7. Menu Creation/Recipes: - Create innovative and appealing menus in collaboration with the management team. - Develop new recipes and dishes, balancing creativity with practicality and customer preferences. 8. Stock Take: - Conduct regular stock takes to monitor inventory levels and minimise wastage. - Analyse stock data to make informed decisions about purchasing and menu planning. 9. Maintaining a Functional Kitchen: - Oversee kitchen operations to ensure a smooth and efficient workflow. - Address any technical issues promptly and liaise with maintenance personnel when necessary. 10. Liaising with Management: - Collaborate closely with the management team, particularly with owner, to align kitchen operations with the overall vision and goals. - Provide regular updates on kitchen performance, challenges, and proposed solutions.

Must have atleast 2 years of experience Must be reliable, flexible with hours and weekends Team player and great communication.