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Head Chef job at Bavaria Gardens

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Job Detail

  • Job ID 1007079
  • Career Level  Executive
  • Experience  4 Years
  • Industry  Development
  • Qualifications  Diploma

Job Description

RESPONSIBILITIES
• Menu Development & Management:
1. Develop and curate creative menus aligned with the restaurant’s concept and target audiences.
2. In collaboration with the procurement department, source high-quality ingredients from approved vendors, considering seasonality and cost-effectiveness.
3. Develop and test new recipes, ensuring consistency and adherence to quality standards.
4. Regularly review and revise the menu based on customer feedback, seasonality and cost analysis, and manage menu pricing to maintain profitability.
5. Oversee all aspects of food preparation, ensuring consistent quality and presentation.
6. Manage food inventory and control costs, minimising waste.

• Food Production & Quality Control:
1. Oversee all aspects of food preparation, ensuring adherence to recipes, portion control and presentation standards.
2. Implement and maintain high standards for food safety and hygiene in the kitchen.
3. Conduct regular quality control checks on ingredients and finished dishes.
4. Lead by example, maintaining a clean and organised kitchen environment.

• Kitchen Staff Management:
1. Lead, train and motivate kitchen staff, ensuring a positive and productive kitchen environment.
2. Delegate tasks effectively and provide constructive feedback for continuous improvement by conducting performance reviews and implementing corrective actions as necessary.
3. Maintain a safe and respectful work environment for all kitchen staff.
4. Ensure adherence to all health and safety regulations.

• Inventory & Cost Control:
1. Develop and manage a system for ordering food supplies and equipment, maintaining a balance between cost, quality and availability.
2. Oversee inventory control procedures to minimise waste and ensure efficient use of ingredients.
3. Implement strategies to reduce food preparation costs while maintaining quality and portion sizes.
4. Work with management to develop and maintain a budget for the kitchen.

Required skills

Diploma or Degree in Culinary Arts, Hospitality Management, or a related field. Minimum of 3 to 5 years’ experience as a Head Chef or Sous Chef in a similar Proficiency in kitchen equipment and modern cooking techniques. Strong culinary skills and a proven track record of delivering high-quality, profitable food.

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