Job Description

Job Summary The Head Chef is responsible for developing, implementing and monitoring the annual plans for kitchen and Stewarding operations. This includes assisting with developing and proposing supporting budgets, and staffing needs.

The Head Chef works closely with the senior management team to ensure the Kitchen and Stewarding operations are aligned and support the wider objectives of the organisation. The role creates the systems and conditions that enable the kitchen and stewarding teams to provide guests with outstanding food products that are professionally presented and of exceptional quality, nutrition, taste, food safety, culturally sensitive and responsive to individual needs.

The Head Chef is actively involved in attracting, selecting, training, developing and coaching the kitchen and Stewarding teams. The Head Chef actively stays up to date with developing practices in food production and hygiene, including new machinery and equipment to improve storage, food production, transportation and presentation of food and services.

Academic & Experience Requirements:

• A formal management qualification
• Bachelor degree and/or diploma in culinary arts
• 8yrs+ experience in a culinary leadership role
• Demonstrated extensive previous experience in any of the following as past experience; private residence environment, hotel, cruise liner
• MS Office proficiency
• Ability to work for extended hours with, at times, limited periods of rest

About the role:

• Ability to lead kitchen and stewarding teams
• Experienced in overseeing and directing multiple teams
• Experienced in selecting, motivating and guiding culinary management and operations team members
• Experienced in preparing annual plans including budgets and monitoring financial performance
• Competent in developing and ensuring policies, processes and standards are implemented and applied across the kitchen and stewarding functions
• Ability to analyse and improve kitchen and stewarding operational effectiveness and efficiencies
• Ability to monitor and ensure compliance with health, safety, security and other legal requirements across kitchen and stewarding operations

Personal Qualities:

• Committed to creating an environment where kitchen and stewarding teams are able to provide exceptional levels of service to others
• Ability to influence others to adopt a collaborative working style and teamwork across departments and functions
• Demonstrated ability to be flexible, adjust and adapt to changing circumstances in a fast paced and deadline driven service environment
• Ability to work under pressure and deliver results, even when urgent and deadlines are short
• Emotionally stable, even tempered and calm when faced with challenges
• Demonstrated ability to work cooperatively as a member of a team
• Demonstrates exceptional levels of integrity
• Ability to work independently without receiving detailed instructions

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