The Head Chef will work within the vision and mission of our client’s Italian restaurant. This position coordinates the activities of restaurant personnel as direct provide support to the General Manager and Corporate Executive Chef.
Responsible for approving all prepared food items that leave the kitchen
Menu planning including festive menu and suggest pricing to achieve the yearly financial budget
Monitor food cost and BOH labor cost
Being the interface role responsible for the Corporate Brand Executive Chef’s directions and vision
Provide leadership to the BOH team
To ensure that all menus are correctly calculated to ensure maximum gross profit
Responsible for product selection for the use of menu
Ensure all dishes prepared are to company specification.
Coordinate with the FOH management team to make sure all food is presented for service in a timely manner and in correct sequence
Implement and ensure the company Health & Safety Policy is met at all times.
Coordinating the entire kitchen during scheduled shift
Making sure all kitchen equipment work properly. Identify any repairmen need and report to appropriate personnel.
Guide and monitor all departmental chefs to prepare food for service appropriate to sales levels
Ensure the kitchen runs smoothly on a daily basis.
Provide leadership and direction to kitchen team regarding operational and procedure issue.
Be creative and encourage the creativeness of the team
Leads by example, setting the pace and standards.
Pro-active in problem solving.
Direct hiring, supervision, development and when necessary, termination of employees (BOH).
Inspire and motivate the team to achieve food to specification and therefore achieve sales and profits.
Identify training needs and deliver training to drive motivation and skill level of chefs