Head Chef

Responsibilities for Head Chef

• Management of staff including manning, training and development
• Monitors local competitors and compare their operation with his operation
• To maintain a high standard of all Local food preparation, service and hygiene in his respective Kitchen, according to the standards required by the management
• To constantly be physically involve in all phases of the daily operation requirements
• Menu planning and theme events
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Plans and manages food quantities and plating requirements
• Assists in developing daily and seasonal menu items

Qualifications for Head Chef

• Ability to lead in all areas of the galley including buffets and production
• Flexibility to work any shift in any area of responsibility without notice
• Strong knowledge of herbs, spices and flavorings
• Works with COO in manpower planning and management needs
• Assist in the management of Kitchen Operations in a single food & beverage outlet or a shift, or section of food and beverage operations, including menu planning and costing, organizing special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge