About the role

The Head Chef is responsible for managing, directing and coordinating Back of the House activities thereby ensuring that products, service and restaurant standards are consistently followed and exceed the expectations of our guests – with the ultimate goal of ensuring that quality culinary dishes are being served on an efficient schedule to boost the restaurant’s overall profitability. The Head Chef also ensures the required products and goods are produced efficiently, on time, and within the budget and cost for the BOH Operations. He/she maintains the company’s reputation for food quality at all times and understands and follows HACCP as the core of product quality and safety.

Main job tasks and responsibilities

Achieves outlet operational objectives by providing information and recommendations to strategic plans and reviews, prepares and follows up on action plans, reinforces production, productivity, quality, and customer- service standards.
Identifies trends, determines system improvements, implements changes and new processes.
Meets outlet financial objectives by forecasting sales, managing productivity/labor cost, managing cogs and initiates corrective actions.
Responsible for the establishment and follow-up of BOH schedule.
Manages human and material resources to meet BOH targets.
Ensures the supply of all materials required through the purchasing function.
Prepares and maintains BOH reports.
Keeps the HACCP code far above par.
Complies and ensures adherence with all necessary operational policies including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures, Alcohol Licensing.
Ensures that standard operating procedures are adhered or followed.
Accomplishes outlet human resource objectives by managing, coaching and supporting the back of house team.
Onboards new staff and trains current and new staff.
Monitors and reviews the performance of kitchen staff and organizes necessary interventions for improvement.
Shows enthusiasm towards guests within the outlet.
Is flexible in dealing with changes/problems (e.g., being short staffed).
Maintains a harmonious relationship with other members of the service team. Role model in communication with both FOH and BOH team.
Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Ensure waste is registered and submitted monthly to the Area Manager.
Ensures new products are introduced properly following roll-out.
Oversees the daily operations of the kitchen.
Demonstrates superior recipe knowledge for every item on all the food menus.
Demonstrates the highest quality food styling for plate presentation.
Monitors food quality and quantity as it relates to portion control.
Monitors all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of the kitchen are being maintained.
Proficiency user of all apps, systems and platforms required by the company for such function.
Takes full responsibility and accountability for all company equipment, tools & supplies received and issued by the company.
Performs other functions/tasks as required by Management from time to time.