Overseeing all kitchen operations, from menu planning and food preparation to managing inventory, staff, and kitchen hygiene. Key duties include creating high-quality dishes, training and supervising kitchen staff, ensuring strict compliance with health and safety regulations, and coordinating with other departments to guarantee excellent guest experiences.
Key Responsibilities:
* Planning menus, creating new dishes, and developing specials, considering budgets, seasonal ingredients, and current culinary trends.
* Preparing, cooking, and plating dishes to the highest standards, ensuring consistent quality, taste, and presentation.
* Managing food stock, inspecting deliveries, controlling costs, minimising waste, and placing orders for necessary ingredients and equipment.
* Overseeing the daily operations of the kitchen, including equipment maintenance and ensuring cleanliness and organisation of work areas.
* Hiring, training, and supervising kitchen staff, creating duty rosters, delegating tasks, and motivating the team to maintain high performance.
* Ensuring strict adherence to all health, safety, and hygiene regulations, including HACCP principles.
Experience and Skills:
* At least 2 years of experience as a Chef
* Exceptional leadership, interpersonal, and time management skills to manage a busy kitchen and motivate staff.
* Excellent organisational abilities to handle inventory, staff scheduling, and daily operations efficiently.
* Thorough understanding of health, safety, and hygiene regulations, including HACCP.