Head Chef

We are currently seeking a Head Chef who will be responsible for leading our kitchen team and overseeing all culinary operations. From kitchen management and staff training, you will play a pivotal role in ensuring the highest standards of food quality and consistency
Certification in Culinary Arts or similar field + Minimum 3 - 5 years' experience as executive head chef - preferably in Hotel space.
Expert knowledge of best cooking practices and techniques
Knowledge of local and international cooking methods and ingredients
Ability to plan, develop and create new menus and dishes
Experience with inventory management and food cost control
Excellent time management and organizational skills
Ability to thrive in a high-pressure environment
Team Management and coordination and motivation
Knowledge and Practice of all safety and hygiene standards according to HACCP regulations.
Development and oversight and auditing of SOPs
Attendance, active participation and coordination of self and team in all relevant training sessions.
Control and oversight of quality, consistency, and supply specification
Understanding and implementation of effective food cost control and management practises.
Training, coaching and guidance to team and new hires.
Inventory Management, stock count, rotation, and storage practices
Rostering and scheduling.
Ordering and receiving of supplies, checking accuracy and quality of product received
Coordination of À la carte service in a timely manner and managing the effective communication between BoH and FoH service.
Between 3 - 5 Years