Kitchen Master

Head Chef Role

The Head Chef oversees all day-to-day kitchen activities, including food preparation and presentation. This role involves strategic menu planning, inventory management, and ensuring compliance with food safety regulations. The ideal candidate will have strong leadership skills, creativity, and experience in a head chef or leadership role.

• Culinary Expertise: Proficiency in MS Office and restaurant management software is required. A bachelor's degree or diploma in Culinary Arts or Hotel Management is preferred.
• Leadership Skills: Strong communication and interpersonal skills are essential for managing a team of kitchen staff and collaborating with management.
• Experience: Minimum 10 years of experience in the culinary industry, with at least 2 years in a head chef or leadership role.

Benefits: This role offers opportunities for professional growth and development in a fast-paced kitchen environment.

About the Job: As a Head Chef, you will be responsible for leading the kitchen team to deliver high-quality dishes that meet our guests' expectations. You will work closely with the management team to plan menus, manage inventory, and maintain food safety standards.

Key Responsibilities:">

1. Oversee all day-to-day kitchen activities, from food preparation to final presentation.
2. Plan, create, and update innovative menus based on seasonal availability and customer preferences.
3. Maintain inventory and place orders for ingredients and equipment, controlling food costs and minimizing waste.
4. Ensure compliance with food safety and hygiene regulations; conduct regular kitchen audits.
5. Supervise, train, and manage all kitchen staff, fostering a collaborative and efficient team environment.
6. Approve and inspect all dishes before service to assure top quality and consistency.
7. Address operational or quality issues swiftly and efficiently.
8. Collaborate with management for menu costing and planning special events or promotions.
9. Keep up-to-date with culinary trends, techniques, and best practices.
10. Build relationships with local vendors to source quality ingredients.

Requirements:">

• Bachelor's degree or diploma in Culinary Arts or Hotel Management preferred.
• Minimum 10 years of experience, including at least 2 years in a head chef/leadership role.
• Strong leadership, creativity, and management skills.
• Familiarity with kitchen equipment, menu planning, food costing, and inventory systems.
• Proficiency in MS Office and restaurant management software.