The Head Chef will champion all aspects of the kitchen operations, including menu planning, food preparation, and quality control. Alongside crafting and maintaining culinary excellence, s/he exhibits strong financial management skills, managing costs, budgets, and inventory effectively to ensure profitability and sustainability. As a leader, the Head Chef will also mentor and develop the culinary team to maximise their growth as individuals and in their roles in the kitchen.
Key Responsibilities
Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
Develop and execute authentic Italian-inspired menus that reflects the ethos of the culinary concept
Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
Analyse and provide strategic business insights on food, labour, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
Maintain the highest standards of sanitation and food safety standards in compliance with local regulations
Qualifications
Minimally 4-5 years of relevant culinary experience and proven track record of managing mid/large-scale casual culinary operations, preferably with Italian cuisine expertise
Excellent organisational and time management abilities to handle multiple priorities effectively
Good understanding of culinary financials, including cost control, budgeting, and inventory management
Strong leadership and communication skills with the ability to manage team members, as well as key business stakeholders
Passion for delivering exceptional dining experiences and dedication to guest satisfaction