Job Description

Position Overview:
We are looking for an experienced, creative, and passionate head chef to join our team. As the Head Chef, your cardinal role will be constructing menus with new or existing culinary creations ensuring the variety and quality of the servings, Controlling and directing the food preparation process and other related activities in all the units.
• Develop and curate innovative and appealing menus, considering dietary preferences and seasonal ingredients & set prices making adjustments as needed based on the food costing.
• Ensure all dishes are prepared and presented to meet the highest quality standards.
• Monitor kitchen operations to ensure compliance with health and safety regulations.
• Create and implement new recipes and culinary techniques.
• Maintain a clean and organized kitchen environment, overseeing equipment maintenance.
• Stay informed about culinary trends and incorporate new ideas into the menu.
• Be fully in charge of managing and training kitchen staff.
• Oversee the work of Sous Chefs and Units Managers in all the production stations.
• Estimate staff’s workload and allocate work accordingly.
• Comply with nutrition and sanitation regulations and safety standards.
• Ensuring that kitchen staff adhere to quality, hygiene, and cleanliness standards.
• Staying up to date with culinary trends and kitchen processes.
• Developing new dishes and overhauling menus to attract more clientele.
• Ensuring that guests receive excellent service and enjoy their culinary experience.
• Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment.
Qualification & Technical Requirements
i. A graduate in Culinary science or a related certificate
ii. Over 10 years of experience in a busy food production Catering Company or restaurant and over 6 years as a Head chef
iii. Working knowledge of safe food handling and sanitation guidelines
iv. Up-to-date with culinary trends, optimized kitchen techniques & processes
v. Significant experience as a chef, in addition to experience as a sous chef
vi. Exceptional proven ability in kitchen management & kitchen equipment.
vii. Excellent organizational, multitasking, and communication skills
viii. Ability to allocate responsibilities and monitor progress
ix. Outstanding communication and leadership skills
x. Good understanding of useful computer programs (MS Office, restaurant management software, POS)
xi. Good understanding & Training of ISO 2200:2018 is an added advantage
xii. Strong attention to detail and Creativity
xiii. Able to work quickly and accurately under pressure
xiv. Ability to oversee and manage kitchen operations
xv. Ability to remain productive when pulled in many different directions
xvi. Training in health and safety training