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Head Chef/ Executive chef
Company Name: SAEL
Location: St. Jamess Market
Salary is negotiable, depending on experience.
Are you a culinary leader with a passion for creating exceptional food experiences?
We are seeking a highly skilled and motivated Head Chef to lead our kitchen team. As Head Chef, you will be responsible for all aspects of food production, ensuring the highest quality standards, training and developing your team, and maintaining a positive and productive work environment.
Responsibilities:
Food Production: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets. Ensure adherence to standards and plating guide specifications.
Team Leadership: Direct, train, and monitor the performance of line cooks, providing constructive feedback and guidance.
Kitchen Management:Maintain organization, cleanliness, and sanitation of work areas and equipment, adhering to strict hygiene standards.
Menu Development: Develop and implement innovative menus, ensuring they reflect the best seasonal ingredients and meet the highest quality standards.
Stock Management: Liaise with suppliers and ensure that depleted stock items are re-ordered promptly.
Equipment Maintenance:Maintain complete knowledge of correct maintenance and use of equipment, reporting any issues to management in a timely manner.
Financial Management: Ensure food costs remain within company recommended levels, minimizing waste and maintaining controls to attain forecasted food cost.
Teamwork: Work cohesively with colleagues as part of a team, motivating staff and maintaining a positive and productive work environment.
Compliance:Comply with and fully understand the laws and regulations regarding licensing, food safety, health and safety, fire equipment, and fire training.
Skills & Qualifications:
Proven experience as a Head Chef or in a similar role in a high-volume, fast-paced environment.
Strong understanding of food safety and hygiene practices.
Ability to work under pressure and meet production deadlines.
Excellent communication and interpersonal skills.
Ability to supervise, train, and direct employees.
Passion for food and a commitment to delivering high-quality dishes.
Strong financial management skills, with a focus on cost control.
Key Tasks:
Run service, taste, and check all items brought to the pass, ensuring they meet menu standards.
Develop menus in line with seasonal produce.
Meet with Sous Chefs to review schedules, assignments, and anticipated business levels.
Ensure staff report to work as scheduled and document any absences.
Prepare and assign production and prep work for all staff.
Inspect the cleanliness and organization of the line and workstations.
Prepare all dishes following recipes and yield guides.
Monitor staff performance and ensure all procedures are completed to department standards.
Communicate any assistance needed during busy periods to the Executive Chef.
Maintain production charts according to department standards.
Ensure clean down is performed to company standard with at least one deep clean per week.
Direct stewards to make clean up more efficient.
Complete closing duties according to department standards.
Document pertinent information in the logbook.
Successfully complete the training/certification process.
Write schedules approved by the Managing Director.
Interview, trial, and hire new personnel according to company policies.
Maintain a high standard level for daily production in all kitchens.
Assist with inventories as scheduled.
Research new products and menu items.
Attend designated meetings.
Assist in the employee selection process.
If you are a passionate and skilled chef who is ready to lead a dynamic team and contribute to our success, we encourage you to apply!
