MAIN SCOPE AND PURPOSE:
The Head Chef will be responsible for all aspects of kitchen operations including but not limited to: Ensuring high quality & consistency of food items while keeping to the minimum turnaround time; Leading and figuring out each kitchen team’s function; Conducting regular department meetings; and Instilling discipline to the team member.
Admin and Inventory management:
Working with the Kitchen team, the Head Chef will check that the kitchen is always up to stock so that all dishes are constantly available, costing of the dishes, and reviewing daily & monthly reports to provide reliable data to the management.
Kitchen management, Hygiene & Quality Control:
Leading kitchen team members for high levels of cleanliness, implementing and upkeep of hygiene & safety standards, and provision of training to team members.
Internal Working Relationships:
You will be working under the supervision and management of the Hostel General Manager, while coordinating with the service team member for efficient and timely deliveries, as well as running your own kitchen team member. You will also be working with the different department heads for daily operational issues.
MAIN DUTIES AND RESPONSIBILITIES:
Employs food safety best practices and makes sure that all kitchen team members do the same
Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
Cooks guests&039; orders according to their preferences
Determines how much food to order and maintains an appropriate supply at the kitchen
Selects choice ingredients that will give dishes the best flavour
Lead and handle overall operation of kitchen and team member
Leading each team member’s performance
Achieve Kitchen business goals
Provide training, mentorship and development of all kitchen team member
Working with management to develop and maintain updates on menu and the marketing plan
Working on financial budgets e.g. food costing, kitchen accounting, P&L reports
Hygiene, safety and presentation in front and back of house
Coaches the sous chef and other members of the kitchen team member, so they perform at their best
Works quickly and accurately during busy periods, such as weekends and evenings
Acts with appropriate caution in a dangerous environment where there are knives and high- temperature surfaces
Occasionally takes on extra duties, such as cleaning, when the kitchen is short- staffed or the restaurant is particularly busy
