Requirements
The Head Chef will be responsible for coordinating with the Executive Chef on reports and schedules, maintaining restaurant operations within targeted food cost percentages, and managing daily kitchen shift operations. Key duties include estimating production needs, monitoring and controlling food costs, overseeing purchasing and inventory, and ensuring equipment is properly maintained. The role also requires ensuring compliance with hygiene, sanitation, and food safety regulations, verifying food quality, and leading shifts. Additionally, the Head Chef will supervise and coordinate kitchen staff, promote productivity and morale, foster a culture of trust and respect, and support financial decision-making. Continuous training and development of team members, participation in recruitment, and maintaining high standards of cleanliness and safety are also essential.
Description
JOB DESCRIPTIONOperational ManagementCoordinate with the Executive Chef to ensure all reports, schedules, standard recipes, menus, food presentation photos, and correspondence are completed accurately and on time.Maintain restaurant operations within targeted food cost percentages while meeting guest expectations.Manage daily kitchen shift operations in compliance with all Food & Beverage policies, standards, and procedures.Estimate weekly production needs and communicate daily requirements to kitchen staff.Monitor and control food costs in line with management objectives.Oversee purchasing activities and ensure supply chain management meets company standards.Participate in and supervise monthly inventory processes alongside the restaurant manager.Maintain purchasing, receiving, and food storage standards.Ensure all kitchen equipment is properly maintained with minimal breakage.Food Quality & ComplianceEnsure compliance with hygiene, sanitation, and food safety regulations.Verify the quality of raw and cooked food products to meet established standards.Maintain high standards of food presentation, flavor, and overall quality.Ensure adherence to all applicable laws, regulations, and company policies.Leadership & Team ManagementSupervise and coordinate kitchen staff engaged in food preparation.Lead shifts, actively participating in food preparation and execution.Promote productivity, discipline, and high morale among team members.Communicate expectations clearly and ensure team understanding of roles and responsibilities.Foster a culture of trust, respect, and collaboration within the team.Act as a role model by demonstrating professionalism, integrity, and leadership.Build strong working relationships and maintain open communication across all levels.Financial & Business AwarenessSupport sound financial decision-making and operational efficiency.Contribute to maintaining profitability through effective cost control and productivity management.HR & TrainingEnsure continuous training and development of all team members.Identify and nurture talent within the team.Participate in recruitment processes and coordinate with HR.Ensure timely completion of probation reviews, appraisals, and documentation.Promote a positive and engaging team culture at all times.Health & SafetyMaintain the highest standards of cleanliness, hygiene, and sanitation in the kitchen.Ensure compliance with health and safety legislation and food hygiene standards.