Head Chef
The Head Chef is responsible for overseeing and managing the daily operations of the kitchen. They will effectively manage all staff under their supervision, ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets.
Main Duties/Responsibilities:
Oversee and direct all day-to-day operations of the kitchen
Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
Ensure all preparation is done according to well-defined recipes demonstrating consistency and meeting quality standards
Constantly look for ways to improve all aspects of kitchen operations
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
Performance Goals:
Continuously action and uphold the employers mission statement and core values
Adhere to and uphold all company policies and procedures
Integrate with team members and work collaboratively to achieve restaurant goals
Communicate effectively and appropriately with all colleagues
Maintain high levels of personal presentation, hygiene, and grooming
Observe high levels of punctuality
Demonstrate a consistent attitude and look to encourage and motivate colleagues
Achieve the budgeted food cost targets set by the Group Head Chef
Install and drive a culture of learning, training, growth, and development in the kitchen
Demonstrate honesty, integrity, and lead by example
Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef
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Main Duties/Responsibilities:
Oversee and direct all day-to-day operations of the kitchen
Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation
Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
Ensure all preparation is done according to well-defined recipes demonstrating consistency and meeting quality standards
Constantly look for ways to improve all aspects of kitchen operations
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
Performance Goals:
Continuously action and uphold the employers mission statement and core values
Adhere to and uphold all company policies and procedures
Integrate with team members and work collaboratively to achieve restaurant goals
Communicate effectively and appropriately with all colleagues
Maintain high levels of personal presentation, hygiene, and grooming
Observe high levels of punctuality
Demonstrate a consistent attitude and look to encourage and motivate colleagues
Achieve the budgeted food cost targets set by the Group Head Chef
Install and drive a culture of learning, training, growth, and development in the kitchen
Demonstrate honesty, integrity, and lead by example
Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef