Head Chef

A Hopsitality Company situated in the heart of Victoria Island is seeking to employ a Head Chef.

Purpose of Role:

The post-holder will lead the kitchen to achieve the highest standards of food production, food presentation, food safety and manage the budget. Responsible for the creation of menus for the Restaurant and  Events.  In your role as Head Chef, it will be your responsibility to lead the kitchen team to be performance driven, create a culture focused on culinary excellence, cleanliness in the kitchen, always maintaining safe food standards and safe food hygiene according to state and federal requirements.  You will work according to the Company’s agreed upon budget for your department. You will be responsible for the efficient running of the kitchen, striving to improve the quality of food, and maintain standards of plate presentation according to recipes and the Company’s standards. The ability to demonstrate effective and co-operative teamwork with all colleagues at all levels.

Qualifications, Experience, Skills & Competencies:

• First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.
• Minimum of eight (8) years catering management experience
• Strong background in fine dining
• Passion for food
• Knowledge of current food trends
• Advanced food hygiene qualification
• Culinary Mathematics
• Excellent organisational and analytical skills
• Background in events is an added advantage.
• Knowledge of leading practices in kitchen health and safety.
• Proficiency in the use of Microsoft office suite.

Key Responsibilities:

• Provide a high standard of food production that best serves the needs of Restaurant and Event center..
• Ensure the kitchen is managed efficiently and professionally.
• Manage Kitchen operations in line with the budget.
• Ensure daily, weekly and monthly inventory is completed.
• Provide forecast and manage requisition of kitchen needs in a timely manner and ensure that food products are ordered to par levels set by the Company.
• Develop staff in achieving consistency in high standards of food production, maintain the cleanliness to the kitchen to state and federal requirements.
• Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements.

Other Duties/Responsibilities:

• Responsible for the day-to-day running of the kitchen as directed by the General manager.
• Responsible for producing Menus to cater to the restaurant, and Events.
• Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget.
• Achieve food cost targets and objectives set by the Company.
• Produce daily and or weekly specials for the restaurant.
• Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes.
• Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and development of kitchen staff.
• Ensure all weekly, daily and monthly cleaning schedules are adhered to.
• Ensure consistency of food quality and presentation.
• Attend meetings as directed by the Company.
• Ensure that all staff follow the policies set forth by the Company and State/Federal requirements.
• Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to.
• Help prevent waste of food, over ordering and over production.
• Manage all company procedures, including updating of recipes and kitchen staff schedule.
• The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly in conjunction with the General Manager.
• Ensure that all menu items are prepared according to the recipe and served, ensuring that portion control is utilised to ensure each menu item is within cost guidelines.
• To undertake any other duty and responsibility considered necessary by the General Manager.