Head Chef at QMB BUILDERS' MART

Job Summary

• Responsible forthe operation and supervision of food production facilities and production personnel, consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for customer satisfaction, and 
• Ensuring a smooth running of the business, managing areas of profit, stock, wastage control, hygiene practices, and training within the Kitchen, Butchery, and Bakery production areas.

Job Description

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks following approved recipes.
• Implement hygiene policies and examine equipment for cleanliness.
• Design new recipes, plan menus, and select plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality, and handling customer problems and complaints.
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the kitchen.
• Provide direction for all day-to-day operations in the kitchen.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Advocate sound financial/business decision-making, demonstrates honesty, and integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand customer needs, providing guidance and feedback
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and organization standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.

Qualifications

• Bachelor's Degree in the Culinary Arts
• 3+ years of culinary education.
• 7+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Be aware of new culinary trends and recipes
• Ability to create new menu items
• Relevant Professional Certification
• Ability to manage an entire kitchen, Butchery and Bakery production units
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills