Head Chef

MAIN SCOPE AND PURPOSE: 

The Head Chef will be responsible for all aspects of kitchen operations including but not limited to: Ensuring high quality & consistency of food items while keeping to the minimum turnaround time; Leading and figuring out each kitchen team’s function; Conducting regular department meetings; and Instilling discipline to the team member.

Lead and handle overall operation of kitchen and team member

Cooks guests' orders according to their preferences

Employs food safety best practices and makes sure that all kitchen team members do the same

Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces

Selects choice ingredients that will give dishes the best flavor

Coaches the sous chef and other members of the kitchen team member, so they perform at their best

Determines how much food to order and maintains an appropriate supply at the kitchen

Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience

Works quickly and accurately during busy periods, such as weekends and evenings

Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy

Working on financial budgets e.g. food costing, kitchen accounting, P&L reports

Working with management to develop and maintain updates on menu and the marketing plan

Achieve Kitchen business goals

Leading each team member’s performance

Provide training, mentorship and development of all kitchen team member

Hygiene, safety and presentation in front and back of house