Head Chef

JOB PURPOSE: The Head Chef will be responsible for overseeing the entire kitchen operation, ensuring food quality, managing kitchen staff, and developing an innovative menu that aligns with our restaurant's concept. DIMENSION OF POSITION: Financial: P&L account ( COGS, Operations expenses ) , Purchases , Assets Management , Operating / Capital Budget Non-financial: Customer Service, Team Management, Training & Development, Quality control, Menu Engineering and related Key Accountabilities • Kitchen Leadership & Operations: • Oversee the daily operations of the kitchen, ensuring smooth workflow. • Manage and train kitchen staff, fostering a positive and productive work environment. • Maintain food quality, presentation, and consistency in all dishes. • Ensure compliance with food safety and hygiene regulations. • Menu Development & Culinary Innovation: • Create and update innovative menus that align with the restaurant's concept and target market. • Experiment with new recipes and food presentation techniques. • Source high-quality ingredients while managing food costs effectively. • Budgeting & Inventory Management: • Monitor food costs, portion control, and waste reduction. • Order and manage inventory to maintain optimal stock levels. • Work within budget constraints to maximize profitability. • Customer Satisfaction & Quality Control: • Ensure dishes meet customer expectations and maintain high-quality standards. • Address customer feedback and adjust menu items if necessary. • Collaborate with the front-of-house team to enhance the overall dining experience. • Compliance & Safety: • Adhere to all health and safety regulations, including HACCP guidelines. • Ensure kitchen equipment is properly maintained and serviced. • Train staff on food safety protocols and best practices. KEY INTERFACES INTERNAL Restaurant Manager, Executive Chef, F&B Operations Manager, FOH & BOH Team , Cooperate Office EXTERNAL Customers, Mall management, Municipality Representatives, Suppliers, Contractors, Vendors FUNCTIONAL SKILLS Service Oriented HACCP Communication Team player EXPERIENCE AND EXPERIENCE REQUIREMENT -Excellent interpersonal skills for diplomatically handling staff and customers. Ability to inspire, motivate and develop employees. -Strong written and oral communication skills for managing business admin and personnel matters. -The ability to cope under pressure -Good business and financial awareness for achieving successful performance. -Team working skills to be able to lead a team and be a part of it. -Strong planning and organizational skills to run a streamlined operation. -The ability to work independently and confidently to make their own decisions. -Problem-solving ability to resolve issues as they arise. -Consistency of Quality (Food & Related presentation) -Being Creative (create new dishes and beverages that match with the venue concept.) -Minimum 3 years’ experience in kitchen management -Proven customer service-oriented leader -Extensive food and beverage experience in kitchen management. -Familiarity with restaurant management software, like Micros and point of sales systems -Strong leadership, motivational and people skills -Acute financial management skills Show more Show less

Minimum 3 years’ experience in kitchen management. Proven customer service-oriented leader. Extensive food and beverage experience in kitchen management. Familiarity with restaurant management software, like Micros and point of sale systems. Strong leadership, motivational and people skills. Acute financial management skills.

Kitchen Leadership & Operations: Oversee the daily operations of the kitchen, ensuring smooth workflow. Manage and train kitchen staff, fostering a positive and productive work environment. Maintain food quality, presentation, and consistency in all dishes. Ensure compliance with food safety and hygiene regulations. Menu Development & Culinary Innovation: Create and update innovative menus that align with the restaurant's concept and target market. Experiment with new recipes and food presentation techniques. Source high-quality ingredients while managing food costs effectively. Budgeting & Inventory Management: Monitor food costs, portion control, and waste reduction. Order and manage inventory to maintain optimal stock levels. Work within budget constraints to maximize profitability. Customer Satisfaction & Quality Control: Ensure dishes meet customer expectations and maintain high-quality standards. Address customer feedback and adjust menu items if necessary. Collaborate with the front-of-house team to enhance the overall dining experience. Compliance & Safety: Adhere to all health and safety regulations, including HACCP guidelines. Ensure kitchen equipment is properly maintained and serviced. Train staff on food safety protocols and best practices.