Head Chef – Restaurant

Job Description

Multi-Cuisine Restaurant – Head Chef

(Sound knowledge in North Indian, International Cuisine and Arabic would be an added advantage)

Job Description:

We are looking for a highly motivated individual to join our pre-opening team who is creative, customer focused and passionate about next level guest’s experience.

As a specialty multi-cuisine restaurant Head Chef, you will be responsible for successful opening of the restaurant and assist management in Concept building & Menu design, recipe costing, pre-opening kitchen setup and training team members. Your role will be to ensure smooth operation of the restaurant with emphasis on quality, creative presentation within the guidelines of the standardized menu, leading by example, demonstrating initiative and a strong work ethics.

Job responsibilities:

Concept & Menu design with management and recipe costing.

Pre-opening kitchen layout and setup. Knowledgeable in fusion food and new culinary creation.

Inspire all team members and lead by example.

Responsible for ensuring the kitchen meets all regulations including sanitary and food safety.

Ensure all kitchen equipments are in working condition.

Design food presentation aesthetics. Be creative in resolving any operational issues.

Coach and guide other team members, ensuring consistency of food quality and presentation.

Thorough knowledge of food handling and preparation skill.

Ensure that high level of quality, portion control, and food presentation is adhered to consistently.

Sound knowledge of inventory control, managing food cost and reduce wastage.

Supervise in preparation and presentation of all food items in accordance with standardized menu guidelines. Monitor regularly the standards of production to ensure highest level of quality.

Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical.

Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per local food control authority.

Ensure consistent on the job training session for culinary colleagues and promote health and safety.

Maintain stock levels of all kitchen supplies.

Oversee the ordering and control of stock level.

Prepare weekly schedule ensuring adequate coverage of all the shifts Education & Other

Qualifications:

Degree / Diploma in Hotel Management or Professional kitchen apprenticeship or chefs training course and at least five years experiences in quality establishments along with excellent specialized culinary skills. Preferably certified in “Intermediate or advance food hygiene”. Knowledge of Microsoft Office and recipe costing in excel Excellent oral and written communication skill in English.

Experience:

Must have a minimum of 2–4-year experience as Sous chef or Chef de cuisine or Outlet Head Chef in Five Star Hotel Specialty Restaurant. Must have outlet pre-opening experience with menu design, kitchen setup and employee training. Sound knowledge of North Indian and International cuisine. Knowledge of Arabic food would be an added advantage. Knowledge & Competencies The ideal candidate will be positively spirited and passionate about food and be committed to work together with the service team to deliver an amazing guest experiences every time. You will demonstrate energy and enthusiasm at work, be customer driven, ‘hands on’ and organized. You portray a strong, firm and fair effective leadership style and have proven ability to work in a multicultural environment and under fast paced condition.