Head Chef

Job Overview:

As the Head Chef, you will hold a senior leadership position in the culinary team of our lodge. Your role will involve overseeing all aspects of food preparation, menu planning, maintaining a 34% costing, kitchen operations, FCS compliance and training, staff training, and culinary experiences for guests.

Key Responsibilities:

• Menu Development: Create innovative and appealing menus that align with the culinary vision and concept of the establishment.

• Kitchen Management:Lead and manage the kitchen staff, including chefs, cooks, and kitchen assistants.

• Food Quality and Presentation: Maintain high standards of food quality, taste, and presentation.

• Cost Control: Manage food costs through efficient menu planning, inventory control, and waste reduction.

• Staff Training and Development: Train, mentor, and develop kitchen staff to enhance their skills and performance.

• Health and Safety Compliance: Ensure compliance with all health and safety regulations and standards.

• Supplier Relations: Establish and maintain relationships with food suppliers and vendors to ensure high-quality ingredients and supplies.

• Creativity and Innovation: Bring creativity and innovation to the kitchen, introducing new dishes and culinary techniques.

• Customer Satisfaction: Collaborate with the front-of-house staff to ensure a seamless and enjoyable dining experience for guests.

• Event Planning and Catering: Contribute to the planning and execution of special events, private functions, and catering services.

• Adherence to Regulations: Ensure compliance with food safety regulations, licencing requirements, and other relevant industry standards, including training.

• Inventory Management: Oversee the management of kitchen inventory, including ordering, receiving, and storage of food supplies.

Experience:

• A minimum of 3 years of experience running a kitchen as a head chef in a 3-star environment.
• Proven track record in kitchen management and food development experience.
• Strong understanding of team dynamics and customer satisfaction.
• Working knowledge of various computer software programmes, such as MS Office, restaurant management software, and POS systems.
• Culinary science or related certificate.
• Ability to keep up with cooking trends and best practises worldwide.