Duties and responsibilities

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

• Arrange for repairs when necessary

• Remedy any problems or defects

• Be fully in charge of hiring, managing and training kitchen staff

• Oversee the work of subordinates

• Estimate staff’s workload and compensations

• Maintain records of payroll and attendance

• Comply with nutrition and sanitation regulations and safety standards

• Foster a climate of cooperation and respect between co-workers

 

Qualifications

• Proven working experience as head chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

• Computer literacy and familiarity with restaurant management software, MS Office, POS

• Degree in Culinary science or related certificate, food safety training will be considered a MUST

 

Working conditions

The Head Chef position requires a person to work in special working conditions.

 

Special working conditions cover a range of circumstances from regular evening and weekend work, shift work, working indoors or outdoors and working with challenging, timing schedules.

 

The Head Chef MUST create, fill-in and continually renew the week time-schedule of your Kitchen team.

 

Collaborate with all other departments for the best results, in the best manner, in good professionalism and good faith.

 

Inform your team of all changes and ingredients of any/every plate is in the menu of your creation.

 

The Head Chef is responsible for explaining, guiding and training the Kitchen team on all aspects of their individual jobs and responsibilities.

 

The Head Chef is responsible for all final products/plates (appetizers, main course, desserts) that are produced and come out from the kitchen’s doors and must always collaborate with the Restaurant manager at all times for optimum results.

 

Physical requirements

The Head Chef’s position is a mentally and physically demanding position. You will be required to stand for extended periods of time, maybe lift heavy objects, do repetitive tasks with few breaks, and be responsible for the entire kitchen’s equipment (good use according to safety and H.A.C.C.P. standards) and the kitchen team\s methods and operations during service and also guiding, directing your kitchen team and preparing all schedules for that team.