Job Description

Duties:
Oversee culinary operations across properties or departments.
Develop and implement food strategies and SOPs.
Mentor Head Chefs and Sous Chefs.
Monitor quality, cost control, and guest satisfaction.
Represent the culinary team in executive meetings.
Control and direct the food preparation process and any other relative activities
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Approve and "polish" dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Remedy any problems or defects
Be fully in charge of hiring, managing, and training kitchen staff
Oversee the work of junior chefs
Rostering of all chefs
Maintain records of payroll and attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect between coworkers
Requirements:
Grade 12
A formal culinary qualification
Executive-level culinary and management skills.
At least 10+ years in hospitality kitchens.
Strong leadership and mentoring ability.
Business acumen and strategic thinking.
Inspirational and decisive.
Committed to excellence and innovation.
Collaborative and forward-thinking.
Proven success in senior leadership roles.
Proven experience as Head Chef
Exceptional proven ability in kitchen management
Ability to divide responsibilities and monitor progress
Outstanding communication and leadership skills
Up to date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS, Sage)
Credentials in health and safety training

Skills Required