Head Chef
7 days ago
**About The Role**
Responsible to maintain and increase the culinary quality standards of the QACC production, including menu development and safe food production in accordance with HACCP standards.
**Responsibilities**
- Develop future strategy for the business needs ensuring the department’s requirements are identified and represented.
- Develop and measure department performance KPIs to drive a continuous improvement processes
- Manage preparation of pricing, menus and beverage by taking into consideration competition, trends, recipes, product pairings, and potential costs.
- Ensure adherence to global food safety standards and internal quality guidelines like HACCP and other control points as outlined in the QA SOPs.
- Ensure the consistent production of high quality food through all food outlets
- Resolve, promptly and completely, any issues that may arise in the kitchen or related areas among Guests and Team Members
- Manage department operations, including budgeting, forecasting, resource planning, and waste management
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Actively seek verbal feedback from customers on a regular basis and respond to all guest queries in a timely and efficient manner
- Oversee and supervise employees. Direct daily activities, recruit, train, develop and discipline to ensure a high standard of service delivery.
- Ensuring adequate resources are available according to business needs
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Ensure team members have an up-to-date knowledge of menu items
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Ensure team members have an up-to-date knowledge of menu items
- Manage staff performance issues in compliance with company policies and procedures
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Ensure maintenance, hygiene and hazard issues are dealt with in a timely manner
- Regular review of all menus with Food and Beverage manager to confirm offerings are in line with market trends
- Be environmentally aware
- Ensure food wastage program is adhered to so that margins are on target
**Preferred Skills & Experience**
- Previous, relevant experience as an Executive Chef or a high-performing Sous Chef in a first class property, required
- Excellent leadership skills
- A creative approach to the production of high quality food
- A business focused approach to managing a hotel kitchen
- Excellent communication skills
- Excellent planning and organizational skills
- Ability to multi-task and meet deadlines
- Excellent planning and organizational skills
- Ability to multi-task and meet deadlines
**Job Types**: Full-time, Permanent
**Experience**:
- Food and Beverage: 5 years (required)
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