Head Chef

Responsibilities

Provides

guidance for all aspects of the kitchen's day-to-day operations

that precludes the management of food hygiene and safety, enforcing

performance and quality standards, and monitoring to ensure

attainment of these goals

Controls and directs

the food preparation process efficiently and

professionally

Creates meals using new or

current culinary inventions or as the business

prescribes

Approves and polishes dishes before

they are delivered and served to customers

Produces quality menu that could change seasonally as the

business requires

Manage, train and educate

kitchen workers to be par with the highest possible culinary

standards

Manages kitchen stocks and ensures

minimal wastage

Forecasts and assesses

personnel requirements ensuring no shortage or excess of kitchen

staff while keeping labor costs in control

Procures, stores, and handles all food products and

materials within the agreed-upon budget and maximizes gross profit

to include the effective staff management and payroll

expenses

Ensures that base food preparations

and mise en place are well organized for service, allowing smooth

kitchen operations

Maintains payroll,

punctuality and attendance records

Follows and

strictly implements all food and sanitary rules as well as safety

guidelines

Keeps updated in the latest trends

in culinary trends and kitchen processes and

technologies

Ascertains that the personnel

follow the regulations on hygiene, stock rotation, dates, storages,

refrigerator temperature control, pest control, reporting of

malfunctioning equipment, reporting of notifiable illnesses, and

reporting of absenteeism, whether due to illness or

otherwise

If and when necessary, keeps recipe

files in excellent condition and

up-to-date

Qualifications &

Requirements

Associate or Bachelor's

Degree in Culinary Arts or Science, Business, or relevant

fields

At least 5 years of experience as a

chef

Completed the WSQ Basic Food Hygiene

Course - Food Safety Course Levels 1 and 2

• Proven ability of kitchen management
• Strong interpersonal and leadership skills

Tenacious in picking up concepts and possesses strong

logical and analytical problem-solving skills

Good understanding of computer software such as POS,

restaurant management system, and Microsoft

Office