Restaurant Head Chef
7 days ago
- Lead and manage the kitchen team,fostering a positive,collaborative,and high-performing work environment.
- Manage food costsand inventory,optimizing resource utilization and minimizing waste.
- Conduct performance reviewsand provide coaching to team members,promoting their professional development.
- Maintain compliance with all safety and hygiene regulations within the kitchen.
- Source high-quality ingredientsand manage relationships with suppliers.
- Collaborate with the Restaurant General Manageron budgeting,staffing,and overall kitchen operations.
- Reporting to Restaurant General Manager for daily restaurant operations. Ensure operational standards and procedures compliance, administrative and HR arrangements (employee roster, leave balance, etc.)
- Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.
- Submit of financial and claims report to Restaurant General Manager.
- Work in conjunction with Executive Chef, Group Chef and Culinary Director to develop and implement creative and seasonal menus that align with the restaurant's concept and guest preference.
- Oversee food preparation,ensuring consistent quality,presentation,and adherence to recipes and standards.
- Represent the restaurantat culinary events and media opportunities.
- Stay informedabout culinary trends and techniques,continuously seeking to innovate and elevate the menu.
- Report to Executive Chef, Group Chef and Culinary Director for menu development and produce.
- Minimum 5 years of experience as a Head Chef or Sous Chef in a well-respected restaurant establishment.
- Proven experience in menu development, recipe creation, and food costing.
- Strong leadership skills with the ability to motivate, inspire, and coach a team of chefs.
- Excellent communication, interpersonal, and conflict resolution skills.
- In-depth knowledge of food safety regulations and safe food handling practices.
- Strong work ethic, ability to manage multiple priorities, and thrive in a fast-paced environment.
- Proficiency in kitchen management software and inventory control systems (a plus).
- Passion for the culinary arts, a creative mindset, and a commitment to continuous learning.
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