Head Chef

• Responsible for the daily operations in the kitchen department
• Culinary Leadership: Provide overall culinary direction and leadership to the kitchen team, ensuring the highest standards of food quality, presentation, and taste are consistently delivered.
• Food Safety and Hygiene: Maintain strict adherence to safety, hygiene, and sanitation practices, ensuring compliance with local regulations and international standards.
• Cost Control and Profitability: Control and analyze operational departmental costs, including food costs, on an ongoing basis. Take necessary actions to control negative deviations and maximize profitability.
• Team Management and Development: Utilize strong leadership skills to motivate and inspire the kitchen team, maximizing their productivity and job satisfaction. Provide guidance and training to foster the growth and development of team members.
• Quality Assurance: Maintain a relentless focus on delivering the highest food quality consistent with cost control and profitability margins, ensuring guest satisfaction and positive food profitability.
• Creativity and Innovation: Bring a clear-thinking and creative approach to menu development, constantly seeking opportunities to exceed service standards and delight guests with unique culinary experiences.

Requirements of Head Chef:

• Proven Track Record: Demonstrate a successful track record in a similar role within a quality environment, showcasing excellent standards in culinary expertise and team member management.
• Commercial Awareness: Possess a strong understanding of the business aspects of food and beverage operations, including cost control, budgeting, and revenue generation.
• Leadership skills: Strong leadership skills with focus on training, development, and motivation of the staff.
• Ambition and Drive: Be driven and ambitious, inspiring the kitchen team to consistently deliver and exceed service standards while maintaining profitability.
• Clear Thinker and Communicator: Possess strong analytical and communication abilities, allowing for clear and effective decision-making and collaboration with other departments.
• Creativity and Innovation: Demonstrate a passion for culinary creativity and innovation, continuously seeking new trends, techniques, and ingredients to enhance the dining experience.
• Willingness to work weekdays, evenings and weekends.