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.Minimum Requirements:Certification in Culinary Arts or similar fieldMinimum 3 - 5 years' experience as executive head chef - preferably in Hotel spaceExpert knowledge of best cooking practices and techniquesKnowledge of local and international cooking methods and ingredientsAbility to plan, develop and create new menus and dishesExperience with inventory management and food cost controlExcellent time management and organizational skillsAbility to thrive in a high-pressure environmentTeam management, coordination, and motivation skillsKnowledge and practice of all safety and hygiene standards according to HACCP regulationsDevelopment, oversight, and auditing of SOPsActive participation and coordination of self and team in all relevant training sessionsControl and oversight of quality, consistency, and supply specificationsUnderstanding and implementation of effective food cost control and management practicesTraining, coaching, and guidance to team and new hiresInventory management, stock count, rotation, and storage practicesRostering and schedulingOrdering and receiving of supplies, checking accuracy and quality of product receivedCoordination of À la carte service in a timely manner and managing the effective communication between BoH and FoH service
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