HEAD CHEF

Job Summary

Manage kitchen operations and food preparation by planning and executing menus. Ensure consistent food quality and taste while maintaining proper food storage. Comply with food hygiene and workplace safety regulations. Collaborate effectively with team members to support a positive work environment.

Responsibilities

• Plan and execute menus to achieve consistent food quality and taste that meet established standards
• Prepare food items consistently to ensure desired flavor and presentation for customer satisfaction
• Store food items correctly to maintain freshness and comply with safety standards
• Implement all food hygiene regulations to maintain a safe and sanitary kitchen environment
• Follow workplace safety protocols to minimize risks and prevent accidents in the kitchen
• Collaborate with team members to foster a reliable, positive, and efficient kitchen atmosphere

Required competencies and certifications

• WSQ Food Safety Course Certification (explicitly stated as a requirement)

Preferred competencies and qualifications

• Degree in Culinary Arts or Food and Beverage Management (listed under Requirements but not mandated as essential)
• Minimum 5 years of experience in culinary operations (listed under Requirements but not mandated as essential)
• Skills in Culinary and Menu Development