Catering Head Chef

Job Description

Job Description

Job Description

Position Summary:

• 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.
• 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.
  
  

Head Chef Duties and Responsibilities:

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilises interpersonal and communication skills to lead, influence, and kitchen staff.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food operation.
• Determines how food should be presented, and creates decorative food displays .
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Catering standards.
• Purchasing of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with theCFO and CEO .
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for the kitchen.
• Able to perform additional duties as requested by the Company management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
  
  

Requirements:

• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Having an eye for detail and creativity to look at things differently will be a key to developing the Food Experience.
• Adhere in full to the outline Parlato’s Dress Code.
• Proficient in working with diverse units of kitchen equipment.

Education:

• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.
• Minimum 5 Years experience as head chef in large scale catering environment ( Cruise ships, hotels, resorts, large scale catering, retirement homes).