head chef

As a Head Chef, you will be responsible for overseeing all culinary activities including menu planning, food preparation, and ensuring the delivery of exceptional dining experiences through the creation of innovative and enticing menus. Your main duties will include recipe development, kitchen management, staff supervision, and ensuring high standards of food quality and presentation. To be effective in this role you will have a strong culinary background with a proven track record in a leadership role within the hospitality industry. You should have extensive knowledge of various cuisines, cooking techniques, and flavour profiles. Strong leadership and communication skills are essential, as you will be responsible for inspiring and guiding the kitchen staff to achieve culinary excellence.

Key Responsibilities:

1. Culinary Management:

2. · Develop and execute the café's menu, ensuring variety, creativity, and adherence to quality standards.

3. · Create and maintain standard recipes, portion control, and presentation guidelines.
4. · Plan and coordinate the procurement of ingredients, ensuring freshness and availability.
5. · Manage inventory levels and control food costs to optimize profitability.

6. · Ensure compliance with health and safety regulations, maintaining cleanliness and sanitation standards.

7. Team Leadership:

8. · Lead and motivate the kitchen staff, fostering a positive and collaborative work environment.

9. · Provide training and guidance to culinary team members, enhancing their skills and knowledge.
10. · Schedule and delegate tasks efficiently, ensuring smooth operation and timely service.
11. · Conduct performance evaluations and address any performance or behavior issues as necessary.

12. · Foster a culture of continuous improvement, encouraging creativity and innovation among the team.

13. Food Preparation and Production:

14. · Oversee food preparation processes, including chopping, cooking, baking, and plating.

15. · Ensure that all dishes are prepared according to standardized recipes and customer preferences.
16. · Monitor food quality and taste, making adjustments as needed to maintain consistent excellence.
17. · Stay updated with culinary trends and techniques, introducing new flavors and concepts to the menu.
18. · Coordinate with the front-of-house staff to ensure efficient service and customer satisfaction.

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1. Menu Development and Specials:

2. · Collaborate with the management team to develop seasonal menus and daily specials.

3. · Incorporate customer feedback and preferences into menu planning and modifications.
4. · Source and evaluate new ingredients and suppliers to enhance menu offerings.
5. · Monitor food costs and profitability, making informed decisions to optimize menu pricing.
6. · Create innovative and visually appealing dishes, enhancing the café's reputation and appeal.

Financial Management:

• · Develop and monitor budgets, financial targets, and performance indicators.
• · Implement cost control measures to manage expenses and maximize profitability.
• · Analyse sales trends, customer preferences, and market dynamics to inform business decisions.
• · Collaborate with vendors, negotiate contracts, and ensure competitive pricing and quality supplies.

• · Prepare regular financial reports, including revenue, expenses, and profitability analysis.

• General:

• · Perform duties to the best of ability and knowledge

• · Comply with relevant organisational policies and procedures to ensure a safe, professional an efficient workplace
• · Assist all management personnel as required
• · Any other duties assigned by Management within reasonable expectation of job role
• · Organise and attend staff meetings as required (identify existing or potential issues and devise approaches to address them)

Qualifications

• • Previous experience as a Head Chef or Sous Chef in a cafe or restaurant is highly desirable.
• • Trade qualification (Certificate IV in Commercial Cookery) preferable
• • Food Safety Certificate is preferable

Position requirements:

• • In-depth knowledge of culinary techniques, flavor combinations, and food presentation.
• • Strong leadership skills with the ability to motivate and inspire a team.
• • Excellent organizational and time management skills, ensuring efficient kitchen operations.
• • Ability to work well under pressure and adapt to fast-paced environments.
• • Proficient in menu planning, recipe creation, and food cost management.
• • Knowledge of health and safety regulations and best practices in a commercial kitchen.
• • Creative mindset with a passion for culinary innovation and experimenting with new flavors.
• • Ability to work efficiently in a fast-paced environment and manage time effectively.
• • Clearly and politely communicates with others in a respectful manner that help one's audience understand what is being conveyed
• • Strong attention to detail and commitment to maintaining high-quality standards.
• • Well presented, approachable, cheerful and sociable manner

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• • Setting high standards of performance for self, assuming responsibility and accountability for successfully completing tasks and self-imposing standards of excellence rather than having standards imposed
• • Strong competency in wage and menu costing
• • Making customers' needs a primary focus of one's actions while developing and sustaining productive customer relationships
• • Actively participate as a member of a team to move the team toward the completion of goals

Physical requirements:

• • Constant standing with some walking
• • Be able to work in a standing position for long periods of time
• • Ability to speak, hear and see
• • Continual use of manual dexterity and gross motor skills with frequent use of fine motor skills
• • Able to reach and bend, frequently lift up to 15 kg and occasionally lift/move up to 25 kg
• • Able to taste all the types of food prepared in the kitchen (exclusive of allergens/intolerances)

Working conditions:

• • Generally in an indoor setting
• • Occasional use of computers
• • While performing required duties, employee is frequently exposed to heat and cold from the mechanical equipment
• • Noise level in work environment is usually moderate to loud
• • Equipment utilised whilst performing duties includes sharp knives, rotating blades, ovens, freezers and other kitchen equipment and utensils