Head Chef at Mulligan Hotel

Responsibilities

• Manage the kitchen staff and to resolve kitchen issues swiftly.
• Maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence.
• Train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation.
• Oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.
• Ensure your team delivers high-quality, cost-effective dishes promptly.
• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements

• Interested candidates should possess an HND or B.Sc Degree with 2 - 5 years work experience.
• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.