Head Chef

Key Expectations:

• Ensure all kitchen KPIs are met via collaboration with the Executive Chef
• Ensure high standards of food safety and hygiene
• Ensure that any food incidents are highlighted, investigated, and reported to the Executive Chef on a timely basis
• To perform ad-hoc duties being assigned from time to time

Kitchen Operations:

• Provide leadership over the entire kitchen team
• Ensure smooth operation of the central kitchens
• Ensure high standards of hygiene in food preparation
• Oversee the work performance, scheduling and training of the entire kitchen team
• Procure kitchen resources including kitchen equipment and small-ware inventory

Culinary Operational Efficiency:

• Manage and improve culinary operational efficiency

• Create seasonal, on-trend, executable and sustainable menus

• Ensure continuous review of menu to take into consideration feedback from various stakeholders

• Write, scale, and adjust recipes as needed so they comply with food and labor cost and cost savings goals

• Conduct food tasting across the central kitchen on a regular basis.

• Ensure food allergies are safely managed
  Food Safety:

• Ensure high standards of hygiene in food preparation

• Ensure any food incidents are highlighted and reported to the Executive Chef on a timely basis

• Ensure any food incidents are investigated and resolved on a timely basis with a sense of urgency

• Ensure the kitchen team is adequately trained to achieve food safety and hygiene in food preparation and delivery process