Head Chef

In essence, the Head Chef is responsible for both the quality of the food and the efficiency and leadership of the staff.

Responsibilities:

1. Develop recipe and menu (Seasonal/Regional).
2. Identify quality of raw materials and costing.
3. Evaluate and maintain quality of food.
4. Hire, train and manage kitchen staff.
5. Procurement, costing, reporting.
6. Financial planning and budgeting.
7. Set and implement kitchen policy and procedure, food safety, security.
8. Lead team briefing and meetings.
9. Oversee BOH (Back of House) operation - Day-to-day ops.
10. Enforce SOP for multi- kitchen preparations.
11. Vendor management and procurement with exact demand planning.
12. Resolve guest complaints - Food related.

Qualifications

IHM or equivalent.

Should have at least 15-20 Years of experience.

Preference of experience in Fine Dine Restaurants, Hotels, Restaurants, Resto-Bar.