The Chef will be responsible for overseeing every facet of food preparation within a restaurant, hotel, or similar establishment that offers food services. The role involves comprehensive management of the culinary process, ensuring the quality, presentation, and timely delivery of meals meets the standards set by the establishment.
Role and Responsibilities
- Develop creative and appealing menus that align with the restaurant’s concept and target audience.
- Stay updated on culinary trends and incorporates new ideas into menu planning.
- Oversee the preparation and cooking of high-quality dishes.
- Ensure consistency in taste, presentation, and portion sizes.
- Lead and manage the kitchen team, including sous chefs, line cooks, and kitchen staff.
- Schedule kitchen staff, assign tasks, and ensure a smooth workflow.
- Maintain high standards of food quality, hygiene, and safety.
- Monitor food costs and implement cost-control measures.
- Collaborate with management to create and adhere to budgetary constraints
- Train and mentor kitchen staff in culinary techniques and best practices
- Collaborate with front-of-house staff to address customer feedback and preferences.
- Experiment with new recipes and techniques to keep the menu fresh and exciting.
Preferred Skills
- Strong culinary and creative skills.
- Exhibiting professional and strong service skills
- Excellent time management and organizational skills.
- Good communication and teamwork skills.
- The ability to work well in a fast-paced team environment
- Initiative and be self-starting
- Outstanding presentation skills
Education and Experience:
- Certificate III in Commercial Cookery or equivalent.
- Experience in a commercial cooking environment, al a carte service preferred.
- Proven experience as a Chef in high-volume kitchens.
- Knowledge of kitchen operations including the preparation and service.
- Vocational training or Certification in Culinary or a related field.