Head chef (€48/50k) – Tempest
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Head chef (€48/50k)

Chefs
Posted 2 weeks ago

Connecting Great Staff With Great Employees

Job Profile: Head Chef

Responsibilities:

  1. Menu Development:
    • Create innovative and appealing menus that showcase seasonal ingredients, culinary trends, and the restaurant’s concept.
    • Design dishes that balance flavors, textures, and presentation to create memorable dining experiences.
    • Collaborate with management and culinary team to ensure menu offerings meet guest preferences and business objectives.
  2. Kitchen Management:
    • Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks, to ensure smooth operations and efficient workflow.
    • Delegate tasks, set priorities, and provide guidance to ensure consistency and quality in food preparation and presentation.
    • Manage inventory, including ordering ingredients, monitoring stock levels, and minimizing waste to maximize profitability.
  3. Quality Control:
    • Maintain high standards of food quality, freshness, and safety through proper handling, storage, and cooking techniques.
    • Conduct regular inspections of food preparation areas and equipment to ensure compliance with health and safety regulations.
    • Taste and evaluate dishes to ensure they meet flavor profiles and presentation standards before they are served to guests.
  4. Staff Training and Development:
    • Train and mentor kitchen staff on culinary techniques, recipes, and kitchen procedures to enhance skills and performance.
    • Foster a positive and collaborative work environment that encourages creativity, teamwork, and professional growth.
    • Provide feedback and coaching to help staff members improve their culinary skills and reach their full potential.
  5. Budgeting and Cost Control:
    • Develop and manage kitchen budgets, including food costs, labor expenses, and overheads, to achieve financial targets.
    • Monitor food and labor costs, analyze financial reports, and implement cost-saving measures without compromising quality.
    • Negotiate with suppliers and vendors to secure favorable pricing and terms for ingredients and kitchen equipment.

Job Features

Job CategoryHospitality Staff

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