Head Chef

Responsibilities Provides guidance for all aspects of the kitchen’s day-to-day operations that precludes the management of food hygiene and safety, enforcing performance and quality standards, and monitoring to ensure attainment of these goals Controls and directs the food preparation process efficiently and professionally Creates meals using new or current culinary inventions or as the business prescribes Approves and polishes dishes before they are delivered and served to customers Produces quality menu that could change seasonally as the business requires Manage, train and educate kitchen workers to be par with the highest possible culinary standards Manages kitchen stocks and ensures minimal wastage Forecasts and assesses personnel requirements ensuring no shortage or excess of kitchen staff while keeping labor costs in control Procures, stores, and handles all food products and materials within the agreed-upon budget and maximizes gross profit to include the effective staff management and payroll expenses Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations Maintains payroll, punctuality and attendance records Follows and strictly implements all food and sanitary rules as well as safety guidelines Keeps updated in the latest trends in culinary trends and kitchen processes and technologies Ascertains that the personnel follow the regulations on hygiene, stock rotation, dates, storages, refrigerator temperature control, pest control, reporting of malfunctioning equipment, reporting of notifiable illnesses, and reporting of absenteeism, whether due to illness or otherwise If and when necessary, keeps recipe files in excellent condition and up-to-date Qualifications & Requirements Associate or Bachelor’s Degree in Culinary Arts or Science, Business, or relevant fields At least 5 years of experience as a chef Completed the WSQ Basic Food Hygiene Course – Food Safety Course Levels 1 and 2 Proven a…