https://lacasadelhabano.vn/
We are looking for an experienced and qualified Head Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.
Responsibilities:
Menu Development and Planning:
• Create, innovate, and update menus that align with the establishment&039;s concept and customer preferences. Understand company concept, creative base on concept
• Balance creativity with practicality to deliver appealing and diverse culinary offerings.
Food Preparation and Presentation:
• Oversee food preparation, cooking techniques, and presentation to maintain consistent quality and presentation.
• Ensure that all dishes leaving the kitchen meet the established standards for taste, portion size, and visual appeal.
Kitchen Operations Management:
• Monitor inventory levels, order supplies, and manage stock to minimize wastage and control costs.
• Supervise and lead kitchen staff, including chefs, cooks, and assistants, ensuring smooth and efficient operations.
• Organize and delegate tasks to ensure timely food production and service.
Quality Control and Standards:
• Maintain high culinary standards and uphold the establishment&039;s reputation for excellence.
• Regularly taste and evaluate dishes to confirm they meet quality and taste expectations.
Staff Training and Development:
• Recruit, train, mentor, and evaluate kitchen staff, fostering a culture of continuous improvement.
• Provide coaching and guidance to enhance culinary skills and teamwork.
Budgeting and Cost Management:
• Collaborate with management to set budgetary goals for food and labor costs.
• Source ingredients economically without compromising quality, and monitor cost controls.
Culinary Innovation:
• Stay updated with industry trends, culinary techniques, and ingredient sourcing.
• Experiment with new recipes, cooking methods, and presentation styles to keep the menu fresh and exciting.
Collaboration and Communication:
• Coordinate with front- of- house staff to ensure seamless service and address any guest concerns.
Guest Experience Enhancement:
• Interact with guests to understand preferences, receive feedback, and accommodate special requests.
• Use feedback to enhance menu offering and dining experience.
Other work as assigned by BOD.
