Directly responsible for supervising all kitchen functions including but not limited to ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times.

Directly reporting to the Chief Operating Officer.

DUTIES AND RESPONSIBILITIES

• Manages day-to-day kitchen operations.
• Controls and directs the food preparation process.
• Approves and polishes dishes before they reach the customer.
• Manages and working closely with other Chefs of all levels.
• Creates menu items, recipes and developing dishes ensuring variety and quality.
• Determines food inventory needs, stocking and ordering.
• Ensures the kitchen meets all regulations including sanitary and food safety guidelines.
• Ensures health, safety and food hygiene practices will be followed.
• Perform other related duties as may be assigned by the head.

 BASIC QUALIFICATIONS

• Graduate of any 4-year course related to Hotel and Restaurant Management, Culinary Course or any relevant field.
• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Up-to-date with culinary trends and optimized kitchen processes
• Credentials in Health and Safety training
• With strong background on Leadership and Management.
• Excellent communication and interpersonal skills, with outstanding organizational, leadership and time management skills, has strong ethics and must be very reliable.