Head Chef

Qualification:

• Minimum of a certificate in Food Production.
  

Experience:

• A minimum of three (3) years’ work experience in a senior leadership role
  
• A minimum of five (5) years’ work experience in Food Production as a cook in a 5-star hotel or luxury brand
  

MARKET LEADERSHIP

• Familiarize with kitchen production and kitchen stewarding objectives and communicate them to staff.
  
• Outline kitchen tools and equipment to be included in the kitchen stewarding business plan.
  
• Survey/benchmark with similar kitchens to understand current trends in food presentation and stewarding operations.
  
• Solicit guest feedback from the kitchen team to understand challenges and expectations of the stewarding department.
  
• Train staff on standards required to meet international certification in quality assurance (LQA, SGS, HACCP, OSHA etc.)
  
• Outline how the business core values will be lived in the kitchen.
  
• Implement reward systems that recognize excellence in living the core values in kitchen.
  
• Train kitchen team to meet OSHA, SGS requirements.
  
• Understand the data protection company policy relating to the section.
  
• Ensure adherence to policies on documents and records management in kitchen operations.
  
• Educate kitchen team on their roles in the crisis management plan.
  

LEADERSHIP IN PRODUCT AND SERVICE

• Ensure menus are followed as stipulated.
  
• Ensure recipes are followed for consistency in the kitchen.
  
• Ensure adherence to product specifications for kitchen supplies.
  
• Give feedback on supplies to ensure consistency in setting standards and specifications.
  
• Follow up to ensure all food production equipment are serviced as per service level agreements.
  
• Identify areas that need improvement in terms of the physical product in kitchen areas.
  
• Regularly demonstrate creativity in food offers and production methods in all areas of the kitchen.
  
• Demonstrate creativity and art in food presentation.
  
• Use available technology to enhance efficiencies in kitchen operations.
  
• Train and follow up on showmanship in food preparation and presentation.
  
• Review guest feedback on food quality and popularity from guest feedback systems
  
• Follow up action plans pertaining to guest feedback.
  
• Ensure excellent score in guest feedback on food.
  
• Update kitchen SOPs
  
• Follow up to ensure effective food safety management programmers and initiatives in the kitchen.
  

MANAGING, GROWING AND RETAINING MARKET SHARE

• Explore new trends in food offers that contribute to high yield.
  
• Ensure that food merchandising and presentation is in line with modern trends.
  
• Implement and follow up initiatives to maximize food sales and improve revenue.
  
• Ensure special guest preferences are met where outlined.
  

COST MANAGEMENT AND REVENUE IMPROVEMENT

• Identify opportunities to reduce food cost.
  
• Regular feedback on suppliers’ products and services to ensure value for money.
  
• Monitor adherence to control procedures in management of food cost.
  
• Monitor kitchen production to ensure it is in line with daily business levels.
  
• Implement action plans derived from financial performance meetings to improve profitability in kitchen operations.
  

PEOPLE MANAGEMENT AND PRODUCTIVITY IMPROVEMENT

• Ensure all staff have clearly defined job descriptions.
  
• Ensure every individual has an annual performance plan.
  
• Coordinate performance planning and reviews for the kitchen brigade
  
• Understand relevant HR policies and procedures and implement them accordingly.
  
• Identify gaps in culinary skills in the kitchen.
  
• Adhere to human resource policies and procedures.
  
• Demonstrate consistent adherence to workplace health and safety standards.
  
• Propose cost effective employee reward initiatives.
  

SUSTAINABILITY

• Support and participate in unit community outreach and environmental conservation initiative.
  
• Ensure all sustainability initiatives are within budget.