Head Chef

Maintain high standards in food preparation and presentation to ensure exceptional dining experiences.

Promptly handle and resolve any food quality complaints to maintain customer trust and loyalty.

Ensure adherence to strict hygiene practices to maintain a clean and safe kitchen environment.

Ensure full compliance with health and safety regulations.

Conduct regular kitchen and equipment inspections to identify and address potential issues.

Develop and assist in developing and managing the kitchen budget, identifying cost-saving opportunities while maintaining quality.

Implement and monitor strategies to minimise food waste, contributing to cost control efforts.

Work with the cost control team to negotiate favourable terms with suppliers, aiming to reduce costs while maintaining quality.

Collaborate with the cost control team to analyse the cost of menu items, ensuring profitability without compromising quality.

Provide regular financial reports and updates with the cost control team, ensuring transparency and accountability.

Regularly check inventory levels to ensure adequate supplies.

Ensure the new kitchen meets all health and safety regulations, conducting inspections and implementing necessary measures.

Oversee the soft opening, adjusting based on feedback and ensuring the team is ready for the official launch.

Develop and standardise recipes to ensure consistency in taste and presentation across all outlets.

Implement batch cooking techniques to efficiently prepare large quantities of menu items while maintaining quality.

Coordinate the efficient distribution of prepared items to various outlets, ensuring timely delivery and freshness.

Manage centralised inventory, ensuring adequate stock levels and minimising waste.

Lead and motivate the kitchen team to achieve high performance and maintain a positive work environment.