As Head Chef, you will be responsible for leading and managing the daily kitchen operations of your assigned outlet within the resort. Under the supervision of the Executive Chef, you will ensure that all culinary standards, hygiene regulations, and service expectations are consistently met. You will be responsible for organizing the kitchen team, coordinating food production, and maintaining high-quality presentation while supporting the overall culinary vision of the resort.
Responsibilities:
1. Supervise and coordinate all culinary activities in the assigned kitchen
2. Ensure compliance with recipes, portioning, presentation, and quality standards
3. Assign and distribute responsibilities, shifts, and tasks to team members and supervise execution according to company standards
4. Manage and motivate the kitchen team, including Sous Chefs, line cooks, and kitchen assistants
5. Assist the Executive Chef in creating and updating menus and daily specials
6. Ensure all food is prepared and served within the established timeframes and quality guidelines
7. Monitor stock levels and coordinate with the purchasing department for stock orders
8. Control the storage and preservation of food products in cold rooms and storage areas
9. Maintain cleanliness and organization of kitchen areas following health and safety standards
10. Collaborate with the Executive Chef to implement new initiatives and continuous improvements
11. Support training and development of junior staff in culinary skills and food safety
12. Conduct regular performance evaluations and training plans for team members
13. Control food waste and manage food costs across all outlets
14. Monitor the maintenance of kitchen equipment and report issues to the Executive Chef or Maintenance team
15. Cover for other Head Chefs if needed and participate in cross-outlet support
16. Contribute ideas for improving service, efficiency, and quality in the kitchen
17. Replace the Executive Chef and assume full responsibility during their absence
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