Head Chef – Job Description Key Focus Areas Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. Meet mandated cost through creativity and robust stock and accounting systems. Perform effective asset management to ensure that all company assets are maintained in the best possible condition. Review and analyze monthly accounts, highlight, and account for problem areas and ensure appropriate action is taken to rectify these problems. Take complete responsibility for the profitability of the department. Ensure the Kitchen cleanliness and hygiene is of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Implement, monitor, and maintain constant communication between the Kitchen, Management, and Front of House staff. Check that meals and functions are set up to standards. Control staff food cost, quality, and quantity. Attend meetings when required. Training, Development & Mentorship Earmark and develop individuals who show potential to grow into positions. Implement and document training, facilitating the use of appointed internal and external trainers, and ensuring continuous learning and growth of the Kitchen team. Provide effective leadership through professional man‑management and encouragement of all subordinates, including mediation. Drive and monitor the effective implementation and execution of Performance Management and Succession Planning processes. Carry out regular, meaningful performance appraisals conducted in such a manner that effective, open, two‑way communication is maintained. Follow up and ensure that the agreed action and developmental plans identified at these appraisals are being effected. Food & Menu Preparation Implement menus throughout the different outlets and properties. Quality check taste and presentation of dishes to ensure the excellent standard of the food. Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. Ensure that all food is prepared to the highest standards. Ensure efficient work with the focus on completing the task within the time available and to the standard set. Requirements – Qualifications and Skills Sound knowledge of food preparation and Kitchen hygiene. Sound knowledge and understanding of all dietary and religious requirements. Sound knowledge of menu compilation and international and up‑to‑date market trends. Sound knowledge and understanding of stock procedures and control. Sound knowledge of product and supply. Good knowledge of planning, budgeting, and departmental administration. Good knowledge of creating, implementing, and maintaining written control documents and training manuals. Good knowledge of accounting principles, such as assessing P&L statements or forecasts. Excellent attention to detail, excellent hygiene principles. Guest focus philosophy, living the brand and driving the experience. Excellent communication skills (written and verbal), practicing honest communication. Team player with positive attitude, enthusiasm, and emotional control. Excellent time management and self‑discipline, interpersonal & problem‑solving skills. Proactive, use initiative and creative flair when required. Committed and loyal, adaptable, and flexible. Must work accurately under pressure. People skills – tolerance, patience, and care. Leadership skills with passion for development and skills transfer. Email: #J-18808-Ljbffr