Head Chef

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales,

Study each recipe and gather all necessary ingredients,

Cook food in a timely manner,

Delegate tasks to kitchen staff,

Inform wait staff about daily specials,

Ensure appealing plate presentation,

Supervise Cooks and assist as needed,

Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy),

Monitor food stock and place orders,

Check freshness of food and discard out-of-date items,

Experiment with recipes and suggest new ingredients,

Ensure compliance with all health and safety regulations within the kitchen area,

Assist in adhoc duties as and when required.

Requirements:
Proven work experience as a Head Chef/ Executive Chef,

Hands-on experience with various kitchen equipment,

Advanced knowledge of culinary, baking and pastry techniques,

Leadership skills,

Ability to remain calm and undertake various tasks,

Excellent time management abilities,

Up-to-date knowledge of cooking techniques and recipes,

Familiarity with sanitation regulations,

Must be hands on for operations,

Culinary school diploma preferred.