Banqueting Head Chef

Duties:

Strategic Leadership:

Provide visionary leadership and strategic direction for the culinary department.
Develop and execute long-term culinary plans aligned with the propertys goals and vision.

Menu Creation and Innovation:

Conceptualize, design, and oversee the creation of innovative and diverse menus that reflect culinary trends, seasonal ingredients and the establishment's concept.

Quality Assurance:

Ensure uncompromising quality, taste, and presentation of all dishes.
Lead by example in maintaining the highest culinary standards.

Team Management:

Oversee and mentor the kitchen team, including Sous Chefs, Chef de Parties, and kitchen staff.
Cultivate a positive, high-performance work environment through effective leadership and mentorship.

Menu Development:

Lead the creation and development of recipes, dishes, and presentation techniques. Continuously seek ways to elevate the dining experience.

Cost Control and Financial Management:

Manage ingredient inventory, control costs, and optimize kitchen operations to achieve financial goals.
Minimize wastage and maintain profitability.

Kitchen Operations:

Manage and streamline daily kitchen operations, including staff scheduling, production timelines, and workflow optimization.

Staff Development:

Foster the professional growth and development of kitchen staff.
Provide ongoing training, coaching, and mentorship to enhance their culinary skills.

Hygiene and Safety:

Ensure strict adherence to food safety and sanitation standards throughout the kitchen. Maintain a clean, organized, and safe kitchen environment.

Collaboration and Communication:

Foster effective communication with team members, superiors, servers, and other departments.
Ensure seamless coordination across all aspects of food service.

Culinary Excellence:

Drive the establishment's reputation for culinary excellence, creativity and innovation.
Stay updated on industry trends and participate in culinary competitions or events.

Requirements:

Culinary degree or equivalent culinary certifications.
At least 2 - 3 years' experience