Group Head Chef
2 months ago
**Scope**
The Group Head Chef is a dynamic culinary leader responsible for overseeing the culinary operations of restaurants, cloud kitchen brand, and pop-up concept. This role demands a visionary with exceptional culinary skills, leadership abilities, and a keen business acumen. The Group Head Chef will collaborate closely with the management team to drive innovation, ensure consistency, and elevate the overall dining experience across all establishments.
**Key Responsibilities**:
1. Culinary Leadership:
- Develop and execute innovative culinary concepts and menus that align with the brand vision and market trends.
- Maintain high standards of food quality, presentation, and flavor profiles across all establishments.
- Provide leadership and mentorship to kitchen staff, fostering a culture of creativity, teamwork, and continuous improvement.
- Conduct regular training sessions to ensure consistency in food preparation techniques and adherence to food safety standards.
2. Menu Development & Cost Management
- Collaborate with the management team to create seasonal menus, special event menus, and promotional offerings.
- Control food costs by establishing portion sizes, sourcing cost-effective ingredients, and minimizing waste.
- Monitor inventory levels, conduct regular inventory audits, and optimize purchasing processes to maximize profitability.
3. Operational Efficiency:
- Implement efficient kitchen workflows and procedures to optimize productivity and minimize downtime.
- Work closely with the operations team to streamline processes, troubleshoot operational issues, and improve overall efficiency.
- Ensure compliance with health, safety, and sanitation regulations in all kitchen areas.
4. Quality Assurance & Guest Satisfaction
- Conduct regular quality assessments of food items to ensure consistency and adherence to brand standards.
- Solicit feedback from guests through surveys, reviews, and direct interactions, and use insights to drive continuous improvement initiatives.
- Address any guest concerns or complaints related to food quality or service promptly and effectively.
5. Collaboration & Communication
- Collaborate with restaurant managers, sous chefs, and other key stakeholders to ensure seamless coordination between front-of-house and back-of-house operations.
- Communicate effectively with suppliers, vendors, and external partners to negotiate contracts, secure high-quality ingredients, and stay informed about industry trends.
- Participate in leadership meetings, contribute to strategic discussions, and provide regular updates on culinary initiatives and performance metrics.
**Experience**:
- Menu Engineering and Cost Management: 10 years (required)
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