Head Chef

• Effective kitchen administration to minimize shortages and wastage and ensure robust stock control. Take full responsibility for any shortages, wastage, and variances.
• Meet mandated costs through creativity and strong stock and accounting systems.
• Perform effective asset management to ensure that all company assets are maintained in excellent condition.
• Review and analyze monthly accounts, highlight, and account for problem areas, and ensure appropriate action is taken to rectify these problems.
• Take complete responsibility for the profitability of the department.
• Ensure kitchen cleanliness and hygiene are of the highest standard.
• Maintain fridges and stores to ensure they are clean and stocked at the correct levels.
• Implement, monitor, and maintain constant communication between the kitchen, management, and front-of-house staff.
• Check that meals and functions are set up to standards.
• Control staff food: cost, quality, and quantity.
• Attend meetings when required.

• Earmark and develop individuals who show potential to grow into positions within the wider group.
• Implement and document training, facilitating the use of appointed internal and external trainers, and ensuring continuous learning and growth of the kitchen team.
• Provide effective leadership through professional man-management and encouragement of all subordinates, including mediation.
• Drive and monitor the effective implementation and execution of performance management and succession planning processes.
• Carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two-way communication is maintained. Follow up and ensure that the agreed action and developmental plans identified at these appraisals are being affected.

• Implement menus throughout the different outlets and properties.
• Quality check taste and presentation of dishes to ensure the excellent standard of the food.
• Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard.
• Ensure that all food is being prepared to the highest standards.
• Ensure efficient work with a focus on completing tasks within the time available and to the set standard.

• Sound knowledge of food preparation and kitchen hygiene.
• Sound knowledge and understanding of all dietary and religious requirements.
• Sound knowledge of menu compilation and international and up-to-date market trends.
• Sound knowledge and understanding of stock procedures and control.
• Sound knowledge of product and supply.
• Good knowledge of planning, budgeting, and departmental administration.
• Good knowledge of creating, implementing, and maintaining written control documents and training manuals.
• Good knowledge of accounting principles, such as assessing P&L statements or forecasts.
• Excellent attention to detail, excellent hygiene principles.
• Guest-focus philosophy, embodying the property's ethos and driving exceptional guest experiences.
• Excellent communication skills (written and verbal), practicing honest communication.
• Team player with a positive attitude, enthusiasm, and emotional control.
• Excellent time management and self-discipline, interpersonal, and problem-solving skills.
• Proactive, use initiative and creative flair when required.
• Committed and loyal, adaptable, and flexible.
• Must work accurately under pressure.
• People skills – tolerance, patience, and care.
• Leadership skills with a passion for development and skills transfer.

• Excellent attention to detail.
• Guest-focus philosophy, embodying the property's ethos and driving exceptional guest experiences.
• Excellent communication skills (written and verbal), practicing honest communication.
• Team player with a positive attitude, enthusiasm, and emotional control.
• Excellent time management and self-discipline, interpersonal, and solution-seeking skills.
• Proactive, use initiative and creative flair when required.
• Committed and loyal, adaptable, and flexible.
• Must work accurately under pressure.
• People skills – tolerance, patience, and care, ability to receive constructive feedback openly.

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