Head Chef

The Head Chef will be responsible for:

1. Managing the resources of the kitchen and ensuring that the support systems to the kitchen, restaurant, and outdoor function operations are running effectively and within budget.
2. Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.
3. Controlling kitchen costs to ensure that the restaurant meets budget and increases profitability.
4. Controlling kitchen maintenance, repairs, and other related expenses.
5. Monitoring ordering and receiving food products and other supplies as required for daily operations.
6. Observing compliance with the company’s policies and procedures, as well as governmental laws and regulations.
7. Supervising and taking part in the preparation and production of all food products.
8. Inspecting all food and products to ensure they are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
9. Inspecting product quality during and after preparation, and making adjustments as required.
10. Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the store's preventive maintenance programs.
11. Planning and developing menus in coordination with management.
12. Meeting customer requirements in terms of special requests and dietary needs.
13. Collaborating with the HR Department to ensure the quality of new kitchen staff during the recruitment procedure.
14. Collaborating with the General Manager and HR Department to keep up to date on manpower and staffing kitchen developments and requirements.
15. Managing the kitchen staff through coaching and training to improve performance and achieve kitchen objectives and targets.
16. Motivating and developing staff to encourage their professional development.
17. Evaluating the performance of kitchen employees, ensuring that reviews are delivered to the HR Department on time.
18. Suggesting salary reviews, proposing personnel actions such as promotions, and providing feedback to employees.
19. Performing other duties pertinent to this job as assigned.

Requirements:

1. Certified Chef de Cuisine or Culinary Arts Diploma.
2. Minimum 5-8 years of experience in managing a large and fast-paced kitchen.
3. Experience in Latin American Cuisine.
4. Good knowledge of kitchen policies and procedures, their development and applications.
5. Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics.
6. Strong planning and budgetary skills.
7. Highly cooperative team spirit.
8. Excellent leadership skills and the ability to lead by example in a multicultural environment.