Head Chef required that can

- Demonstrate exceptional creativity.

- Maintain a positive mental attitude and professionalism.

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Are comfortable engaging with staff and outside guests.

- Possess experience in fine dining and catering for large events.

This is a new Restaurant, needing an all rounder for different Cuisine, A Creative Head Chef used to dealing with FRESH food

Head chef will have the opportunity to devise own induction for Kitchen

1. Organizes high volumes of work while maintaining a quality product.
2. Purchases food quantities, factoring in the number of residents by meal period.
3. Monitors and facilitates communication between kitchen production and service staff
4. Assures that proper safety, hygiene, and sanitation practices are followed
5. Monitors and makes sure staff follows all applicable laws, especially in regards to food safety and sanitation
6. Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the kitchen
7. Controls and orders all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock
8. Develops guest/market-oriented menus, and changes menus regularly to reflect local, seasonal and national trends
9. Ability to communicate with staff and residents both verbally and in writing.
10. Applies all required cooking techniques based on standard menus.
11. Adheres to all corporate purchasing programs.
12. Plans for special events and holiday functions.
13. Always maintains proper food holding temperatures.
14. Takes month-end food inventory and extend totals accurately.
15. Reads and understands financial performance and results.
16. Accurately observes and defines staff performance issues and provides corrective solutions.
17. Always follows company operating standards .
18. Maintains all written standards.

10. Meets weekly with General Manager to update department performance