Head Chef

DUTIES & 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 Places equipment, tools or ingredient orders in response to possible detected shortfalls When required, makes arrangements for repairs of cooking equipment Hires, manages, trains and educates 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 Supervises his/her subordinates’ work on dishes and guides them, at times hand holding them, to produce the best expected outcome Ensures that base food preparations and mise en place are well organized for service, allowing smooth kitchen operations Calculate the workload and remuneration of kitchen staff Trains kitchen staff to maintain consistency in the highest possible standard in food production and workplace hygiene, as well as to support a continuous improvement process Maintains payroll, punctuality and attendance records Follows and strictly implements all food and sanitary rules as well as safety guidelines Encourages coworkers to cooperate and respect one another, motivates team work Keeps updated in the latest trends in culinary trends and kitchen processes and technolog…