Head Chef

You will be responsible for overseeing the kitchen's operations, ensuring the preparation of high-quality food, managing kitchen staff, and maintaining a high standard of cleanliness and organization. The role requires leadership, creativity, and technical culinary skills, as well as the ability to manage budgets, inventory, and coordinate with other departments to ensure smooth restaurant or food service operations.

Key Responsibilities:

Kitchen Operations: Manage the day-to-day operations of the kitchen, including food preparation, cooking, plating, and presentation, ensuring that all dishes meet the hotel's quality standards.
Menu Creation & Development: Design and develop menus that reflect the hotel's culinary vision, local tastes, and seasonal ingredients. Work with the Executive Chef or Food and Beverage Director to create new dishes, specials, and seasonal offerings.
Staff Management: Supervise and mentor kitchen staff, including sous chefs, line cooks, and prep cooks. Ensure proper training, adherence to recipes, and efficient kitchen operations. Conduct performance reviews and provide feedback to improve team skills.
Inventory & Ordering: Oversee the ordering and inventory of kitchen supplies and ingredients. Work with suppliers to ensure the quality and timely delivery of ingredients. Monitor food costs and manage inventory to minimize waste.
Food Safety & Hygiene: Ensure that all food safety standards, sanitation regulations, and health codes are followed by the kitchen team. Maintain a clean, safe, and organized kitchen environment at all times.
Quality Control: Maintain the consistency and quality of all dishes prepared in the kitchen, ensuring that food is prepared to specification, presented beautifully, and served at the appropriate temperature.
Cost Management & Budgeting: Manage kitchen labor costs, food costs, and other operational expenses. Monitor food waste and implement strategies for reducing costs while maintaining food quality.
Collaboration with Other Departments: Work closely with the front-of-house team, including servers and managers, to ensure smooth service and to address any special guest requests, dietary restrictions, or menu modifications.
Event Planning & Catering: Oversee the kitchen operations for special events, banquets, and catering functions. Coordinate menu planning, food preparation, and execution for large-scale events.
Guest Interaction: Occasionally interact with guests to gather feedback on food quality and ensure their satisfaction with their dining experience.
Problem-Solving: Address any issues or concerns within the kitchen promptly, whether related to staff, food quality, or kitchen equipment.

Qualifications:

Education: A culinary degree or equivalent professional training is preferred.
Experience: A minimum of 5–7 years of experience in a kitchen, with at least 2–3 years in a supervisory or executive role, such as sous chef or head chef.

Skills:

Advanced culinary techniques and knowledge of kitchen operations.
Strong leadership and team management abilities.
Creative and innovative approach to menu development.
Ability to work under pressure in a fast-paced environment.
Strong understanding of food safety regulations and hygiene standards.
Proficient in inventory and cost control.
Excellent organizational and communication skills.
Certifications: Food Safety certification (e.g., ServSafe) is required. Additional certifications in culinary management or advanced cooking techniques are a plus.

Personal Traits:

Passionate about food and hospitality.
Strong attention to detail and commitment to quality.
Ability to motivate and lead a team, even during stressful situations.
Creative and open-minded, always willing to try new techniques and recipes.

Physical Requirements:

Ability to stand for long periods and work in a hot, fast-paced environment.
Ability to lift up to 40 pounds (e.g., boxes of ingredients, kitchen equipment).
Good manual dexterity and stamina for cooking and managing kitchen duties.