The Scope:
The Head Chef will manage and co-ordinate the team to ensure smooth culinary operation and maximize the level of standard in the hotel's kitchen. Responsible for ensuring kitchen production Is maintained to the highest culinary standards.
Job Responsibilities:
- Ensure that the Hotel's kitchens produce a high-quality food product at all times
- Accountable for meeting budgets for food, labour and direct operating expenses as they pertain to the culinary department
- Keep COGS for food in-line with budget
- Ensure all HACAP procedures are followed Hotelwide
- Ensure a Didge score of over 95
- Possess detailed food and menu knowledge pertaining to your role and manage all kitchen section requirements accordingly
- Supervise, check and correct all food preparation and rotation requirements for service
- Assist executive chef as needed with weekly kitchen labour schedules
- Work with executive chef and sous chefs to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level
- Work closely with chefs and cooks to assist with food preparation and execution
- Train and educate staff on new menu items and changes in procedures for current menu items
- Keep menu cards up to date with full ingredient listing, step by step instruction, pictures and allergens
- Work with executive chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency of food
- Rotate working in production and going to all outlets to monitor quality and consistency and ensure that company standards are being met
- Work with executive chef on on-going menu development for our standard menus, internal menu tastings and photo shoots
- Work with executive chef on special menu requests, creating menus, thinking through logistics, cost and labor
- Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes
- Comply with all government and internal health and safety regulations
- Ensure all areas of the kitchen have detailed cleaning schedules and that they are followed
- Ensure that all standard recipes are followed in all outlets.
Qualifications:
- Certificate from a recognized culinary institution or an appropriate amount of progressive work experience to waive academic qualifications
- Certified in Food Handling and HACCP
Experience:
- Minimum 5 years experience in professional kitchen operation
Key Competencies:
- Ability to develop, implement and maintain systems for culinary associates
- Demonstrated effective leadership skills including delegation skills
- Strong culinary knowledge on Western and Asian cuisine
- Knowledge of religious dietary requirements
- Production flow and equipment usage
- Basic computer skills
