Head Chef at Voltaire Lifestyle Services Limited

Reports to: CEO

Responsible for: All Kitchen Staff

Purpose of Role:

The post-holder will lead the kitchen to achieve the highest standards of food production, food presentation, food safety and manage the budget. Responsible for the creation of menus for the Gaby Lagos and GAIA AFRICA Club house and Events.  In your role as Head Chef, it will be your responsibility to lead the kitchen team to be performance driven, create a culture focused on culinary excellence, cleanliness in the kitchen, always maintaining safe food standards and safe food hygiene according to state and federal requirements.  You will work according to the Company’s agreed upon budget for your department. You will be responsible for the efficient running of the kitchen, striving to improve the quality of food, and maintain standards of plate presentation according to recipes and the Company’s standards. The ability to demonstrate effective and co-operative teamwork with all colleagues at all levels. 

Key Responsibilities:

• Provide a high standard of food production that best serves the needs of Gaby Lagos and GAIA Africa Club house.
• Ensure the kitchen is managed efficiently and professionally.
• Manage Kitchen operations in line with the budget.
• Ensure daily, weekly and monthly inventory is completed.
• Provide forecast and manage requisition of kitchen needs in a timely manner and ensure that food products are ordered to par levels set by the Company.
• Develop staff in achieving consistency in high standards of food production, maintain the cleanliness to the kitchen to state and federal requirements.
• Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements.

Other Duties/Responsibilities:

• Responsible for the day-to-day running of the kitchen as directed by the F&B manager.
• Responsible for producing Menus to cater to Gaby Lagos, GAIA House and Events.
• Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget.
• Achieve food cost targets and objectives set by the Company.
• Produce daily and or weekly specials for Gaby Lagos.
• Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes.
• Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and development of kitchen staff.
• Ensure all weekly, daily and monthly cleaning schedules are adhered to.
• Ensure consistency of food quality and presentation.
• Attend meetings as directed by the Company.
• Ensure that all staff follow the policies set forth by the Company and State/Federal requirements.
• Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to.
• Help prevent waste of food, over ordering and over production.
• Manage all company procedures, including updating of recipes and kitchen staff schedule.
• The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly.
• Ensure that all menu items are prepared according to the recipe and served, ensuring that portion control is utilised to ensure each menu item is within cost guidelines.
• To undertake any other duty and responsibility considered necessary by the CEO.

Qualifications, Experience, Skills & Competencies: 

• First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.
• Minimum of eight (8) years catering management experience
• Strong background in fine dining
• Passion for food
• Knowledge of current food trends
• Advanced food hygiene qualification
• Culinary Mathematics
• Excellent organisational and analytical skills
• Background in events is an added advantage.
• Knowledge of leading practices in kitchen health and safety.
• Proficiency in the use of Microsoft office suite.

Key Performance Indicators/OKRs:

• Cleanliness of kitchen and dining areas.
• Adherence to Health & Safety Regulations (including team’s grooming).
• Functionality of all catering facilities and equipment
• Timeliness & consistency of meals.
• Level of external and internal satisfaction.
• Ensure the effective operation of the kitchen and departmental functions through the provision of team management and service delivery.
• Minimise number of incidents/issues during assigned shift.
• Establish strong brand partnerships and execute in-house events & client events that drive monthly sales.
• Reduce cost of sales and other expenses to below 30% revenue monthly.
• Monitor and decrease inventory and reduce waste by 30% of previous month.
• Ensure that staff receive appropriate training and render excellent service through recipe knowledge consistency.
• Ensure that the appropriate cleaning and food storage plan is in place and implemented in line with state laws and Gaby SOP. No write ups by local or state authorities.
• Ensure staff are trained on menu engineering, stock and inventory taking, food costing, HACCP, service temperature, food plating & presentation.
• Assist with developing creative content for profitable ad campaigns and promotions.