Head Chef

The Head Chef will be responsible for:

• Managing the resources of the kitchen and to ensure that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget

• Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements

• Controls kitchen costs to ensure that the restaurant meets budget and increase profitability

• Controls kitchen maintenance, repairs and other related expenses

• Monitors ordering and receiving food products and other supplies as required for daily operations

• Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations

• Supervises and takes part in the preparation and production of all food products

• Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards

• Inspects products quality during and after preparation, and makes adjustments as required

• Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs

• Plans and develops menus in coordination with the management

• Meets customer requirements in terms of special requests and dietary needs

• Collaborates with the HR Department to ensure the quality of new kitchen staff during recruitment procedure

• Collaborates with General Manager and HR Department up to date manpower and staffing kitchen developments and requirements

• Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets

• Motivates and develops staff, in order to encourage their professional development

• Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time

• Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees

• Performs other duties pertinent to this job as assigned.

Requirements:

• Certified Chef de Cuisine or Culinary Arts Diploma

• Minimum 5-8 years of experience in managing a large and fast pace kitchen

• Experience in Latin American Cuisine

• Good knowledge of kitchen policies and procedures, their development and applications

• Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics

• Strong planning and budgetary skills

• Highly cooperative team spirit

• Excellent leadership skills and the ability to lead by example in a multicultural environment