Head Chef

We are looking to hire a commendable Head Chef to manage our kitchen staff and to resolve kitchen issues swiftly for our fine-dining French restaurant. Main Responsibilities:
The Head Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed.


What we need:
Diploma or Bachelor's degree in culinary, hotel management, hospitality.
5+ years of experience in a similar position preferably in a fine-dining restaurant.
Advanced knowledge of Western esp. French or American cuisine.
Advanced knowledge of food professional principles and practices e.g. HACCP.
Advanced knowledge of food costing.
Proficient knowledge of human resources management.
Excellent knowledge of BOH systems, ordering, and inventory.
Excellent communication skills.
Ability to meet deadlines.
Available to work on-call, shifts, after hours, over weekends, and on public holidays.


What you'll do:
Creating, socializing, and implementing Kitchen SOP, regulation and positive culture to the all Kitchen staffs.
Ensuring promptness, freshness, and quality of dishes.
Coordinating cooks' tasks.
Implementing hygiene policies and examining equipment for cleanliness.
Designing new recipes, planning menus, and selecting plate presentations.
Reviewing staffing levels to meet service, operational, and financial objectives.
Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
Setting and monitoring performance standards for staff.
Obtaining feedback on food and service quality, and handling customer problems and complaints.