Head Chef

• Has several years of experience working in professional kitchens, progressively gaining expertise in various culinary techniques, cuisines, and kitchen management.
• Strong leadership, communication, and interpersonal skills are essential for effectively managing and motivating a team of kitchen staff, fostering a positive work environment, and leading by example.
• The ability to create, develop, and execute menus that align with the restaurant's concept, culinary vision, and target audience, while considering factors such as seasonality, dietary preferences, and cost constraints.
• Experience in managing kitchen budgets, including food costs, labor costs, and overhead expenses, and the ability to optimize profitability without compromising quality or guest satisfaction.
• Ability to work efficiently under pressure, prioritize tasks, delegate responsibilities, and manage multiple projects simultaneously while maintaining high standards of quality and consistency.

• Overseeing all aspects of the kitchen operation, including food preparation, cooking, plating, and presentation, to ensure that dishes are prepared to the highest standards of quality, taste, and visual appeal.
• Hiring, training, scheduling, and supervising kitchen staff, including chefs, cooks, and kitchen assistants, and providing ongoing coaching, feedback, and development opportunities to foster their professional growth and success.
• Collaborating with restaurant management, culinary team members, and vendors to develop seasonal menus, daily specials, and tasting menus that showcase the best ingredients, flavors, and techniques while meeting customer preferences and dietary requirements.
• Managing inventory levels, ordering supplies and ingredients, monitoring stock rotation and waste, and controlling food costs to maximize profitability and minimize losses while ensuring that essential items are always available when needed.
• Ensuring compliance with all relevant health, safety, and sanitation regulations, standards, and protocols, and implementing appropriate measures to prevent accidents, injuries, and foodborne illnesses in the kitchen and dining areas.

• Flat hierarchy (direct talk to boss)
• Staff appreciation, staff rewards
• Open culture
• Meal allowances, transportation allowances, lifestyle allowance
• OT paid
• Salary increment/ performance bonus/ commission
• Free laptop/phone for working

Maukerja