Head Chef

Responsible for leading and overseeing all kitchen operations and ensuring that the customer is satisfied with the food quality and work standards being observed in the work area.

KEY RESPONSIBILITIES:

• Lead kitchen staff and in-charge of food preparation, record wastage, monitor and control stock rotation, and ensure first expiry first out (FIFO) is strictly followed; ensures store rooms, fridges, and freezers are in order, and ingredients are available at all times to ensure the correct menus are always available.
• Inspect the setup and cleanliness of the kitchen/back of house areas and ensure that standard hygiene in food preparation is strictly observed, and the subsequent handover and closing duties are adhered to for the readiness of the store operations every shift.
• Assist the Managers in ordering supplies and identifying the best ways to keep the menu’s high-quality ingredients at low cost to control and keep the food cost within budget.
• Lead the pre-service briefing of the kitchen operations and maintain constant communication with the front of house/service team, leading the preparation of ordered food in a standard and timely manner to ensure proper and timely customer service.
• Report back of the house/kitchen/food preparation area faulty equipment, machinery, service-ware, and any related issues/incidents to the Manager to ensure smooth running of daily store operations.

REQUIREMENTS:

• Minimum a bachelor’s degree in Hotel Restaurant Management or High School Diploma or equivalent experience.
• 2 years experience as Kitchen Chef, preferably in QSR categories.

To be considered for this position, candidates must meet the following criteria:

• Previous experience as a Head Chef, R&D chef, Executive chef, or any similar role.
• Menu creation and development.
• Conceptual thinking, sales ability, commercial awareness, analytical ability, Customer Service Orientation, Self-Management.
• Collaborate with the management team to develop and implement strategies to increase revenue, reduce costs, and enhance profitability.
• Stay updated on industry trends, customer preferences, and competitor activities to make informed business decisions.
• Excellent communication and interpersonal skills to understand customers.
• Knowledge of food safety and sanitation regulations.
• Flexibility to work various shifts, including weekends and holidays.

1. Culinary Skills and Knowledge

• Cooking Techniques: Proficiency in a wide range of cooking methods, such as grilling, sautéing, boiling, poaching, and baking.
• Food Preparation: Skill in preparing ingredients and dishes according to recipe specifications, ensuring consistency in quality, taste, and presentation.
• Menu Knowledge: Familiarity with the restaurant's menu and the preparation techniques for each dish, understanding how ingredients work together, and how they should be prepared.
• Plating and Presentation: Expertise in arranging food on plates in an aesthetically pleasing and precise manner, following the kitchen’s presentation guidelines.

2. Station Management

• Station Oversight: Taking responsibility for a specific station (e.g., grill, fry, pastry, or sauces) and ensuring it runs efficiently during service.
• Food Quality Control: Ensuring the quality, flavor, and presentation of food meet the restaurant’s standards by checking each dish before it leaves the kitchen.
• Order Organization: Coordinating and managing orders from the kitchen to ensure that dishes are prepared on time and served to customers promptly.

3. Teamwork and Supervision

• Mentoring Junior Staff: Supporting and training junior kitchen staff, including commis chefs, to develop their culinary skills and adhere to the kitchen's standards.
• Team Coordination: Working effectively as part of a team under the Chef de Partie, helping ensure smooth operations during busy service periods.
• Collaboration: Communicating clearly with other kitchen staff and front-of-house teams to ensure efficient service.

4. Time Management

• Efficiency in Service: Managing time effectively to prepare dishes within the designated time frame, ensuring all dishes are ready for service.
• Multitasking: Handling multiple tasks at once, especially during peak service times, ensuring that all dishes are prepared and plated correctly.
• Prioritization: Deciding which tasks to focus on during busy periods, ensuring that all kitchen duties are completed efficiently.

5. Inventory and Stock Management

• Ingredient Preparation: Ensuring ingredients are prepared and prepped ahead of time for service, including chopping vegetables, marinating meats, and preparing sauces.
• Stock Control: Keeping track of the stock and inventory in their designated station, ensuring that supplies are replenished in time for service.
• Waste Minimization: Reducing food waste by using ingredients efficiently and maintaining the cleanliness and organization of the station.