SCOPE
The Head Chef will assist in overseeing kitchen operations, including menu planning, recipe development, and costing. The incumbent will lead and motivate the culinary team while maintaining the highest standards of food safety and hygiene. They may also interact with guests and customers to create memorable dining experiences.
OVERALL OBJECTIVES
* Direct food preparation in collaboration with the Chef de Cuisine.
* Maintain comprehensive product knowledge, including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for adjustments to kitchen operations accordingly.
* Assist with organizing special events and food promotions.
* Assist with menu planning, inventory management, ordering, and supplies management.
* Ensure food quality and that the kitchen is in good condition.
* Oversee and supervise kitchen staff, including scheduling and training.
* Offer suggestions and creative ideas to improve kitchen performance.
* Monitor and maintain kitchen equipment.
* Maintain sanitation, health, and safety standards in work areas and comply with food safety standards.
* Attend all briefings and participate in training.
* Follow food and beverage safety and hygiene policies and procedures.
* Perform other ad-hoc duties as assigned.
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