Head Chef

Duties:

Training mentoring and motivating a team
Control and direct the food preparation process and any other relative activities as set by the owners
Construct menus with new or existing culinary creations
Approve and "polish" dishes before they reach the customer
Plan orders of equipment
Arrange for repairs when necessary
Remedy any problems or defects in the kitchen operations
Oversee the work of all Sous Chefs & junior kitchen team members
Compile the weekly rotas in accordance with the payroll budgets
Comply with hygiene regulations and safety standards and spearhead the kitchen monthly audits
Oversee the daily process of running the kitchen & managing food preparation in the restaurant.

Requirements:

Grade 12
A formal culinary qualification
At least 2 3 years experience in a Head Chef position.
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress & good time management
Outstanding communication and leadership skills
Up to date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs
Must be of sober habits
Must have a solid work track record with contactable references