Restaurant Head Chef

Restaurant Head Chef implements the following duties and responsibilities: setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales; studying each recipe and gathering all necessary ingredients; and cooking food in a timely manner. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. S/he should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, s/he should be familiar with sanitation regulations. We are looking for a Chef to join our team and prepare delicious meals for our customers. Ultimately, the incumbent prepares and deliver a complete menu that delights our guests. Chefs having experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

• Responsibilities
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Number of Head Chef Required: One (1)

Requirements and Skills

• Proven work experience as a Chef orCook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school diploma preferred

Required educational preparation, skills and work experience

• Proven work experience as a Chef orCook
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Advanced knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm and undertake various tasks
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Culinary school diploma preferred
• Advanced communication skill – ability to speak foreign languages including English
• Ability to coordinate and motivate employees as team
• The desire, attitude and mindset to serve customers
• Capacity to work under stressful work environment
• Willingness to follow organization’s workplace policies and procedures
• Proven report writing skill
• Minimum BA degree in hotel management, and preferably additional certificate or diploma in cooking and food preparation techniques.
• Minimum 5 years of experience as Restaurant Chef in respected hotels and restaurants.