Head Chef

Job Title:

Head Chef

Responsibilities:

BOH Operations

1. Lead and manage the kitchen team, fostering a positive, collaborative, and high-performing work environment.
2. Manage food costs and inventory, optimizing resource utilization and minimizing waste.
3. Conduct performance reviews and provide coaching to team members, promoting their professional development.
4. Maintain compliance with all safety and hygiene regulations within the kitchen.
5. Source high-quality ingredients and manage relationships with suppliers.
6. Collaborate with the Restaurant General Manager on budgeting, staffing, and overall kitchen operations.
7. Ensure operational standards and procedures compliance, administrative and HR arrangements (employee roster, leave balance, etc.).
8. Submit financial and claims reports to the Restaurant General Manager.

Culinary

1. 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 preferences.
2. Oversee food preparation, ensuring consistent quality, presentation, and adherence to recipes and standards.
3. Represent the restaurant at culinary events and media opportunities.
4. Stay informed about culinary trends and techniques, continuously seeking to innovate and elevate the menu.
5. Report to Executive Chef, Group Chef, and Culinary Director for menu development and produce.

Requirements:

1. Minimum 5 years of experience as a Head Chef or Sous Chef in a well-respected restaurant establishment.
2. Proven experience in menu development, recipe creation, and food costing.
3. Strong leadership skills with the ability to motivate, inspire, and coach a team of chefs.
4. Excellent communication, interpersonal, and conflict resolution skills.
5. In-depth knowledge of food safety regulations and safe food handling practices.
6. Strong work ethic, ability to manage multiple priorities, and thrive in a fast-paced environment.
7. Proficiency in kitchen management software and inventory control systems (a plus).
8. Passion for the culinary arts, a creative mindset, and a commitment to continuous learning.