Description
We are seeking an experienced Head Chef to lead our kitchen operations in Hong Kong. As a Head Chef, you will be accountable for the overall success of the daily kitchen operations, exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions.
Job Summary You will supervise all kitchen areas to ensure a consistent, high-quality product is produced. You will be responsible for guiding and developing staff, including direct reports, and ensuring sanitation and food standards are achieved.
Responsibilities
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Review and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develop, design, or create new menus and recipes based on standards or artistic contributions.
- Demonstrate knowledge of high-quality food products, presentations, and flavor.
- Ensure compliance with food handling and sanitation standards.
- Supervise kitchen shift operations and ensure compliance with all Food & Beverage policies, standards, and procedures.
- Maintain purchasing, receiving, and food storage standards.
- Operate and maintain all department equipment and report malfunctions.
- Support procedures for food & beverage portion and waste controls.
- Develop and implement environmentally friendly processes and procedures for food preparation, energy use, and waste management in the restaurant.
- Check the quality of raw and cooked food products to ensure that standards are met.
- Assist in determining how food should be presented and create decorative food displays.
Leading Culinary Team
- Supervise and coordinate activities of cooks and workers engaged in food preparation.
- Utilize interpersonal and communication skills to lead, influence, and encourage others.
- Supervise and manage employees, manage all day-to-day operations, and understand employee positions well enough to perform duties in employees' absence.
- Encourage and build mutual trust, respect, and cooperation among team members.
- Serve as a role model to demonstrate appropriate behaviors.
- Ensure and maintain the productivity level of employees.
Requirements
- High school diploma or GED; 4 years of experience in the culinary, food and beverage, or related professional area.
- OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years of experience in the culinary, food and beverage, or related professional area.