Head Chef

Job description

Who we are

AtSmokin Hot Buffet & Grill, were not just serving meals; were crafting unforgettable dining experiences. weve redefined the buffet concept by blending global flavours with a unique twist. Our signatureWorld Grilloffers sizzling delights like Peri Peri Chicken, Chicken Malai Tikka, Jerk Chicken Wings, and more, served fresh and hot at your table.

We pride ourselves on providing an atmosphere thats welcoming, vibrant, and perfect for everything from casual get-togethers to family celebrations. We are committed to exceptional service, top-quality ingredients, and innovation.

Join us, and be part of a team thats passionate about delivering excellenceon every plate and with every customer interaction.

Job Summary

The role's main purpose is to be responsible for the overall administration and operation of the Kitchen to maximise profits and ensure food/service quality meets the standards set by Smokin'hot. The Head Chef is responsible of controlling food cost and operating expenses according to the departmental budget. And. will lead, direct and support the brigade to maintain high staff performance and engagement to ensure a great customer experience through elaborating high standards dishes.

Responsibilities:

• To take responsibility for the timely production and presentation of food.
• To advise of any faults ensuring maintenance dockets are filled in correctly and faults are followed up to maintain the physical product.
• To order foodstuffs as required and ensure that stock is rotated, labelled and stored in compliance with procedures laid out in the H&S manual, so that food safety and quality is maintained.
• To understand and be aware of food costs within your department.
• To train and monitor junior staff to maintain standards and consistency in food preparation and delivery as directed.
• Using the information available, plan the preparation, production and cooking of food appropriate to the section, to the required standard, ensuring guest satisfaction.
• To take appropriate action to maintain safe and equitable working environment whilst being sensitive to, and aware of, business levels in order to maintain a disciplined but harmonious department.
• To work within all company policies with specific reference to the Health and Safety at Work Act, the Food Hygiene Regulations and Weights and Measures legislation.
• Adjust the dish variety in time according to the seasonal calendar and special events.