Head Chef (Kitchen) at Chocolat Royal

To supervise the food prep and cooking, maintain a fully-stocked kitchen inventory, and comply with safety and cleanliness standards. To manage our kitchen staff and guide them to deliver quality food on time. To also ensure that all plates are properly cooked and served so that our customers can have a pleasant dining experience.

JD

• Manage kitchen staff and coordinate food orders
• Supervising food preparation in the kitchen and ensuring that customers are satisfied
• Check food plating and temperature
• Establish portion sizes
• Ordering kitchen materials and ingredients based on the menu and market demand
• Train kitchen staff on prep work and food plating techniques
• Overseeing the training of employees to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials.
• Store food products in compliance with safety practices (e.g. in refrigerators)
• Keep weekly and monthly cost reports
• Maintain sanitation and safety standards in the kitchen area
• Ensuring that all food items and products are stored, prepared, and served based on the restaurant’s recipe, preparation, and portion standards
• Evaluating and disciplining kitchen personnel accordingly and making employment and termination decisions
• Maintaining adequate inventory levels and conducting weekly inventories
• Working with Production and Control Managers to create menu items, pricing, and establishing portion sizes of each meal

Requirements 

• HND / B.Sc. degree
• Minimum 3-4 Years’ experience as a Kitchen Manager or Head Chef in the hospitality industry
• Good Knowledge of cooking.
• Can run all the kitchen operations smoothly.
• Hands-on experience with planning menus and ordering ingredients
• Certification from a culinary school or degree in Kitchen Management is a plus.