Head Chef
vor 2 Monaten
Job Type: Permanent position | Full time positionJob DescriptionPOSITION DESCRIPTION JOB TITLE: Head ChefJOB TYPE: Full TimeREPORTS TO: Director/Group Head ChefLOCATION: Maha Restaurant, 21 Bond Street, Melbourne, 3000ROLE: The Head Chef will oversee and manage the daily operations of the kitchen. They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets. As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development.The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget. The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers. The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity.Minimising wastage will be a key part of the Head Chef's role. They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs. The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards.All relevant paperwork must be managed by the Head Chef making sure that those responsible within the team are completing required documents in good time and correctly. The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation. The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.MAIN DUTIES/RESPONSIBILITIES:Oversee and direct all day-to-day operations of the kitchenLead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performanceEducate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentationEmpower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectivesEnsure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standardsConstantly looks for ways to improve all aspects of kitchen operationsConstantly strives to improve and refine plating and the quality of dishes produced in the kitchenDisplay exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to managementHave detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectivelyUtilizes interpersonal and communication skills to guide, lead, and influence kitchen staffMake sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the sameProvide and support service behaviours that are above and beyond for customer satisfaction and retentionImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when neededContinuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are metActively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operationRecognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliersEnsure compliance with food handling, hygiene, and sanitation standardsMaintain accurate records in accordance with all food safety requirementsEnsure all equipment in the kitchen is properly maintained and in working order in accordance with local Health departmentEnsure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certificationsDevelop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of foodMaintain food storage standards in the kitchenInteract with front of house to obtain feedback on food quality, presentation, and service levelsMaintain a good relationship between back and front of house to ensure a healthy working environment and the best dining experience for guestsActively responds to and handles guest problems and complaintsFollows and enforces all applicable safety procedures specified for all kitchen staffAnalyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B team members to find ways of improving resultsAble to perform additional duties as requested by management when requiredEnsure disciplinary procedures and documentation are completed according to management guidelines set by the restaurantPlay a lead role in the recruitment of new employees in the kitchenPERFORMANCE GOALS:Continuously action and uphold the employers mission statement and core valuesAdhere to and uphold all company policies and proceduresIntegrate with team members and work collaboratively to achieve restaurant goalsCommunicate effectively and appropriately with all colleaguesMaintain high levels of personal presentation, hygiene, and groomingObserve high levels of punctualityDemonstrate a consistent attitude and look to encourage and motivate colleaguesAchieve the budgeted food cost targets set by the Group Head ChefAchieve the budgeted wage cost targets set by the Group Head ChefInstall and drive a culture of learning, training, growth, and development in the kitchenMonitor stock levels, orders, pricing, and wastage to effectively control costsDemonstrate honesty, integrity, and lead by exampleCreate and develop new menu items in accordance with timeframes set by the Director/Group Head Chef
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