Head Chef at ASL

Head Chef Responsibilities include:

• Training sous-chef
• Controlling and directing the food preparation process and any other relative activities
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approving and polishing dishes before they reach the customer
• Design menus that enhance customers’ culinary experience while keeping up high quality.
• Submit cost proposals for menu items.
• Provide feedback regarding the food quality of large bulk purchases.
• Ensure that all food preparation is in accordance with regulatory guidelines.
• Design standardized food presentation guidelines for each dish.
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Train, and mange staff about proper kitchen sanitization methods.
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Maintain vendor relationships
• Overseeing the maintenance of kitchen equipment and organizing repairs when needed. 

Requirements and skills

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Credentials in health and safety training
• Degree in Culinary science or related certificate
• Ability to track expenses and manage a budget.
• Licensure from the Food and Drug Administration (NAFDAC), or other certifying agency.
• Ability to lead and inspire a team.
• Strong passion for the art of food design.
• Excellent verbal and written communication skills.