Head Chef

Description:

The concept is Southeast Asian, the Head Chef will oversee all aspects of kitchen operations, including menu development, food preparation, staff training, and kitchen safety. This role is crucial for establishing the restaurant’s culinary vision and ensuring an exceptional dining experience for all our guests.

Responsibilities

· Design and create a diverse, innovative menu that aligns with the restaurant’s concept.

· Develop recipes and ensure consistency in taste, presentation, and quality.

· Maintain high standards of cleanliness and organisation in the kitchen.

· Recruit, hire, and train kitchen staff, including sous chefs, line cooks, and kitchen assistants.

· Oversee food preparation, cooking, and plating to ensure timely service.

· Ensure compliance with food safety and sanitation standards.

· Monitor portion sizes and food wastage to control costs.

· Manage the kitchen budget and control food costs without compromising quality.

· Maintain consistency in food quality and presentation.

· Ensure the kitchen adheres to health and safety regulations.

· Implement and monitor food safety protocols, including HACCP.

Qualifications and Skills

· Education: Culinary degree or equivalent.

· Experience: Minimum of 5-10 years of experience, with at least 3-5 years in a Head Chef or Executive Chef role.

· Exceptional culinary skills with a strong understanding of Southeast Asian cuisine.

· Leadership and team management abilities.

· Strong organisational and time management skills.

· Excellent communication and interpersonal skills.

· Knowledge of food safety and sanitation standards.

· Proficiency in inventory and cost management.

· Commitment to excellence and continuous improvement.

· Creative and innovative mindset.