Head Chef or Senior Sous Chef wanted: Apply Now
POSITION TITLE: Head Chef / Senior Sous Chef
REPORTS TO: General Manager/ F & B Manager
Responsible for the consistent preparation of the highest quality, presentation and flavor for the dining rooms, banquets, weddings, conferencing, hotel guests, and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.
Head Chef Duties and Responsibilities:
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Keeps accurate records of all recipes on file, including plating, garnishing and portions.
Costing of individual recipes and menus
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and motivate kitchen staff.
They should demonstrates honesty, integrity and lead by example.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives/targets are met.
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Works hand in hand with the F&B manager to source excellent quality raw ingredients at best possible cost, without sacrificing on quality.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Interacts with guests to obtain feedback on food quality, presentation and service levels.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Attend the daily morning meetings and other administrative sessions.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen, in partnership with the GM.
Frequently review finished products for quality and presentation before the orders are sent to guest.
Able to perform additional duties as requested by the hotel management as and when required.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Natural Ability to lead a kitchen team with a balance of strength and kindness, with the end goals of producing the highest standards of cuisine and developing subordinates into masterful cooks.
Able to demonstrate excellent written and verbal communication in English.
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
3 Year Hospitality Management or equivalent Culinary university degree.
With a minimum of two years experiences in a similar capacity / function in an international five star hotel with strong background in HACCP procedures and application.