Job Description

We are seeking a highly skilled and creative Head Chef to lead our culinary team and oversee all aspects of our kitchen operations. The ideal candidate will have a passion for food, a strong culinary background, and the ability to inspire and motivate a team. As the Head Chef, you will be responsible for menu development, food preparation, quality control, and kitchen management. You will work closely with management to ensure the highest standards of food quality, presentation, and profitability are maintained. This is an exciting opportunity for a talented chef to showcase their culinary expertise and contribute to the success of our establishment.

Responsibilities:

Develop innovative and appealing menus that reflect current culinary trends, seasonal ingredients, and customer preferences. Plan and execute food preparation, ensuring consistency, quality, and adherence to recipes and standards. Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks, providing guidance, training, and performance feedback. Manage inventory, ordering, and food costs to maximize profitability while minimizing waste. Maintain cleanliness and sanitation standards in the kitchen area, including equipment, utensils, and workstations, in compliance with health codes and regulations. Monitor and enforce kitchen safety procedures to ensure a safe working environment for all staff. Collaborate with purchasing and procurement teams to source high-quality ingredients and establish relationships with vendors and suppliers. Stay updated on industry trends, techniques, and new culinary developments, and incorporate them into menu planning and kitchen operations. Work closely with front-of-house staff to ensure seamless coordination between the kitchen and dining areas, including timely service and efficient communication. Handle special dietary requests and accommodate guest preferences, ensuring a positive dining experience for all patrons.

Qualifications:

Proven experience as a Head Chef or Executive Chef in a high-volume restaurant or hospitality setting. Culinary degree or equivalent certification from a recognized culinary institution preferred. Extensive knowledge of culinary techniques, cooking methods, and flavor profiles, with a focus on quality and presentation. Strong leadership and management skills, with the ability to inspire and motivate a team. Excellent organizational and time management abilities, with the capacity to prioritize tasks and meet deadlines. Exceptional creativity and a passion for food innovation and experimentation. Proficiency in menu planning, costing, and food budget management. Familiarity with kitchen equipment and technology, including cooking appliances, inventory management systems, and recipe management software. Flexibility to work evenings, weekends, and holidays as needed.
Job Type: Full-time

Pay: From ?700,000.00 per year

Benefits:

Food provided Health insurance Provident Fund
Experience:

total work: 5 years (Preferred)
Work Location: In person