Head Chef

Overview

To obtain the highest possible standards of food quality, presentation and service using great knowledge and skill. The Head Chef is responsible for making sure the kitchen is adequately staffed in all areas, and that employees receive the necessary training to ensure quality culinary dishes are produced. The Head Chef assigns duties to his or her staff, such as food preparation tasks, or assigned line positions. The Head Chef is at all times courteous and polite, and to observe the standards of etiquette by the establishment. The Head Chef prepares a variety of dishes according to the menu and recipe cards. Responsibilities

To induct new staff member in their jobs / team Ensure regular staff training is carried out in all levitative areas Conduct annual development reviews and draw up development plans for team Applies nutritional knowledge and ensures the nutritional balance of meals Compiles or assists in compiling a menu cycle Assists with the accounting for all rations Has access to database for picking lists, menu costing and recipe compilation Carries out equipment checks Takes action to prevent theft from the kitchen Maintains the kitchen notice boards Ensure sufficient food of the appropriate quality is available for the planned menu Ensure food is checked for taste, appearance and presentation Implement wastage control in the kitchen Prepare menus in line with the budget requirements Prepares, cooks and presents all recipes contained in authorized recipe books To maintain a smooth operation on a day to day basis in all food preparation / service To serve all menu items in line with portion sizes and garnishes To ensure that the highest standard of food prepared, cooked and served to customers is maintained by checking quality of products and following correct cooking practices Ensure all service times are adhered to Carries out hygiene procedures Complies with and ensures food hygiene and checks assistant cooks for personal hygiene Ensures Fire / Safety Procedures are carried out Fulfils his / her obligation under applicable regulations To ensure that manual handling procedures and safe lifting techniques are adhered to at all times Assist in the receipt and storage of food supply Reports on the quality and quantity of food supply Ensures correct recovery and storage of leftover food for recycling Applies nutritional knowledge and ensures the nutritional balance of meals Assists with the accounting for all rations Carries out equipment checks To participate in any on job training as required Use standardized recipes where possible Planning and directing food preparation and culinary activities Modifying menus or create new ones that meet quality standards Estimating food requirements and food / labour costs Executes all other tasks as requested by the manager or the client Manage food cost Minimum Requirements for The Job

Qualifications

Bachelor's Degree / Master's Degree is a plus Years and Nature of Experience

6 - 8 years of proven working experience as a Head chef Knowledge, Skills & Abilities

Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Must have previous 5 years’ experience in cooking at a 4 - 5

• facility Must have strong and friendly personality Good background Ability to work as part of a team

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