Catering Head Chef

Job Description

Position Summary:<ul><li>Responsible for the consistent preparation of company cuisine of the highest quality, presentation and flavour for the Hot Table,Events, banquets and other food facilities, resulting in outstanding guest satisfaction.</li><li>Additionally responsible for the smooth running of the kitchen and managing areas of profit, stock, wastage control, hygiene practices and hiring and training within the kitchen.<br><br></li></ul>
Head Chef Duties and Responsibilities:<ul><li>Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.</li><li>Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.</li><li>Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.</li><li>Should be able to provide direction for all day-to-day operations in the kitchen.</li><li>Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li><li>Utilises interpersonal and communication skills to lead, influence, and kitchen staff.</li><li>He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.</li><li>Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.</li><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li><li>Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.</li><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li><li>Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food operation. </li><li>Determines how food should be presented, and creates decorative food displays .</li><li>Recognizes superior quality products, presentations and flavour.</li><li>Ensures compliance with food handling and sanitation standards.</li><li>Follows proper handling and right temperature of all food products.</li><li>Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Catering standards.</li><li>Purchasing of needed goods and services.</li><li>Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.</li><li>Ensure proper grooming and hygiene standards for all kitchen staff.</li><li>Ensures all kitchen employees maintain required food handling and sanitation certifications.</li><li>Ensure proper purchasing, receiving and food storage standards in the kitchen.</li><li>Maintain Quality levels of receiving, storage, production and presentation of food.</li><li>Ensure sufficient staffing levels are scheduled to accommodate business demands.</li><li>Follows and enforces all applicable safety procedures specified for kitchen and food servers.</li><li>Discuss daily food cost reports with theCFO and CEO .</li><li>Review weekly and monthly schedules to meet forecast and budget.</li><li>Attend the daily morning meetings and other administrative sessions.</li><li>Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.</li><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for the kitchen.</li><li>Able to perform additional duties as requested by the Company management as and when required.</li><li>Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.<br><br></li></ul>
Requirements:<ul><li>Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li><li>Having an eye for detail and creativity to look at things differently will be a key to developing the Food Experience.</li><li>Adhere in full to the outline Parlato's Dress Code.</li><li>Proficient in working with diverse units of kitchen equipment.</li></ul>
<br>Education:<ul><li>Able to demonstrate excellent written and verbal communication in English.  </li><li>Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.</li><li>Minimum 5 Years experience as head chef in large scale catering environment ( Cruise ships, hotels, resorts, large scale catering, retirement homes).</li></ul>