Job description for Head Chef at UnionSPACE
Job Description
- Lead and oversee all daily kitchen operations within the assigned outlet.
- Ensure that all dishes meet the hotel's standards for quality, presentation, taste, hygiene, and food safety.
- Develop and create innovative menus based on market trends, guest preferences, and the restaurant's concept.
- Supervise food preparation, cooking, and presentation processes to maintain operational efficiency and consistency.
- Monitor and control food costs, inventory levels, and waste management practices.
- Ensure all kitchen equipment is properly maintained and complies with health and safety regulations.
- Evaluate food quality and team performance regularly to maintain high service standards.
- Prepare work schedules, assign responsibilities, and manage overall kitchen productivity.
- Train, mentor, and develop kitchen staff to enhance their technical and professional skills.
Job Requirements
- Minimum of 2 years of experience as a Sous Chef or at least 1 years of experience as a Head Chef in a four star or five star hotel.
- Strong knowledge of international and local cuisines.
- Solid understanding of food cost management, inventory control, menu engineering, and procurement processes.
- Comprehensive knowledge of HACCP, GMP (Good Manufacturing Practice), and food safety regulations.
- Excellent leadership, communication, and team management skills.
