Head Chef

Advanced knowledge of food professional principles and practices. Proficient knowledge of human resources management. Excellent knowledge of BOH systems, ordering and inventory. Excellent communication skills. Ability to meet deadlines. Available to work on-call, shifts, after hours, over weekends, and on public holidays. Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints.