Head Chef

SUMMARY:
Restaurant in Rosebank, offering a refined, casual, and modern approach to dining is currently recruiting for a Head Chef.
 
The Head Chef will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, staff management, HR & Payroll, hygiene practices and training within the kitchen.

POSITION INFO:
Duties:

Create and modify menus: develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences.
Develop and implement new recipes: responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality.
Set prices: collaborate with management to determine menu prices based on ingredient costs and market factors.
Oversee food preparation: direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines.
Ensure food quality: inspect raw and cooked food items to guarantee the highest quality, taste, and presentation.
Maintain kitchen cleanliness: ensure the kitchen is clean, organized, and meets hygiene and safety standards.
Hire, train, and supervise staff: responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel.
Assign tasks and delegate responsibilities: assign tasks, monitor performance, and ensure staff adhere to procedures.
Lead and motivate the team: foster a positive and productive work environment, motivating staff to achieve high standards.
Manage inventory: track inventory levels, order ingredients and supplies, and ensure efficient use of resources.
Liaise with suppliers: work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships.
Control costs: manage kitchen costs, including food costs, labour costs and other expenses.
Direct kitchen operations: manage the flow of work in the kitchen, ensuring efficiency and smooth operation.
Maintain kitchen equipment: oversee equipment maintenance, ensuring it is in good working order.
Collaborate with management: work with restaurant managers and owners to align kitchen operations with the restaurant's goals.
Ensure compliance with regulations: ensure compliance with health and safety regulations, food safety standards, and other relevant regulations.
Stay informed about culinary trends: up with the latest culinary trends and techniques to enhance the menu and cooking methods.
Problem-solving: responsible for resolving issues as they arise, ensuring the kitchen runs smoothly.

Requirements:

Culinary Degree or Diploma
Minimum of 5+ years experiences in a similar capacity in a high-end restaurant
Displays leadership qualities
Exemplifies excellent customer service and creates a positive atmosphere.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Able to demonstrate excellent written and verbal communication in English.