Job brief
We are looking for a creative and proficient Head Chef with strict controls and must be able to manage buffets and a la carte. The unit has three function rooms, breakfast room and a la carte restaurant.
Responsibilities
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs ( as the business requires in conjunction with GM )
Supervise kitchen staff’s activities and manage kitchen staff
Arrange for equipment repairs with General manager
Rectify arising problems or complaints
Perform administrative duties with regards to purchases etc.
Comply with hygiene regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
Requirements
Proven working experience as a Head Chef
Excellent record of kitchen management
Ability to spot and resolve problems efficiently
Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Degree in Culinary / or diploma or related certificate
Working knowledge of various computer software programs
