Job Overview:
The Catering & Restaurant Head Chef is responsible for overseeing all
culinary operations within the catering and restaurant divisions. They lead the
kitchen team, develop menus, ensure high-quality food preparation, maintain
food safety standards, and manage costs to deliver exceptional dining
experiences.
Key Responsibilities:
- Lead
and manage the kitchen team, including chefs, sous chefs, and kitchen
staff, ensuring high standards of food quality and service.
- Develop,
plan, and update menus that align with the brand, customer preferences,
and seasonal ingredients.
- Oversee
food preparation, presentation, and portion control to meet quality
standards.
- Maintain
strict adherence to food safety, hygiene, and sanitation standards in
compliance with health regulations.
- Manage
inventory, procurement, and stock control to optimize costs and reduce
waste.
- Monitor
kitchen operations to ensure efficiency, productivity, and consistency.
- Train
and mentor kitchen staff to improve skills and uphold standards.
- Collaborate
with management on pricing, promotions, and special events.
- Ensure
customer satisfaction by maintaining high culinary standards and
addressing feedback.
- Prepare
regular reports on kitchen performance, costs, and staff management.
- Innovate
and stay updated on culinary trends to keep menus fresh and competitive.
Requirements
Qualifications:
- Proven
experience as a Head Chef, preferably in catering and
restaurant settings.
- Culinary
degree or relevant certification.
- Strong
leadership and team management skills.
- Excellent
knowledge of food safety standards and sanitation.
- Creativity
in menu development and presentation.
- Ability
to work under pressure and manage multiple priorities.
- Good
communication and organizational skills.
