Head Chef

JOB TITLE: Head Chef/ Kitchen Supervisor

REPORTS TO: Hotel Manager and General Manager

POSITION SUMMARY:
• Supervises the Kitchen Section of the Food and Beverage Department.
• Coordinates the distribution of tasks amongt his team.
• Ensures that the work progresses as it should within the time available.
• Prepares all the menus in cooperation with the Hotel and General Manager.
• Checks guest satisfaction levels by exercising a presence in the restaurant at meal times.
DUTIES AND RESPONSIBILITIES:
1. Ensures that the menu is correctly executed and the menu complies with the standard measurements of ingredients per menu.
2. Guarantees the quality levels of food prepared and services.
3. Manages his staff, trains, motivates and structures the team.
4. Ensures a good working atmosphere.
5. Provides rigorous management in controlling raw material stocks, especially in terms of cost.
6. Creates special daily menu or suggests menu for the Hotel for approval of Management.
7. Prepares the work schedule of the team.
8. Attends department meetings.
9. Works closely with other departments that are essential to ensuring a positive guest experience.
10. Assists other departments wherever necessary and maintain good working relationships.
11. Performs other duties and responsibilities as may be required by the Management from time to time.
PREREQUISITES:
Excellent communication skills. Ability to remain calm while under pressure. Must be dual skilled as Chef and Manager. Significant previous experience of managing a team in a similar environment.
EDUCATION:
College graduate or equivalent. Culinary studies and certifications. Computer knowledge and experience in MS office programs.
EXPERIENCE:
Previous experience working as Head Chef in a Hotel or Resort. Experience in using or knowledge in Hotel Kitchen Software.

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