TheHead Chefwill oversee all culinary operations, ensuring high standards of food quality, presentation, and service.
This role includes managing a team of 10 back-of-house staff, collaborating with front-of-house teams, and contributing to menu development.
The ideal candidate is a strong leader, passionate about gastronomy, and adept at creating a cohesive team environment.
Job responsibilities:
Plan, prepare, and execute a creative and consistent menu that aligns with Tapestry Dining's brand.
Maintain high standards of food preparation, presentation, and hygiene.
Supervise, train, and mentor a team of chefs, cooks, and kitchen assistants.
Foster a collaborative and efficient work environment, encouraging professional growth and team synergy.
Work closely with front-of-house teams to ensure smooth service delivery and address guest feedback promptly.
Participate in pre-service briefings to align kitchen and service teams on daily operations.
Oversee inventory, purchasing, and cost control to optimize kitchen operations.
Ensure compliance with food safety and sanitation regulations.
Innovate and develop seasonal and special menus to enhance the guest experience.
Incorporate guest preferences and market trends into menu planning.
Manage food costs, portion control, and waste to maintain profitability.
Prepare reports on kitchen performance and costs as required.
Qualifications:
Proven experience as a Head Chef, Executive Chef, or similar role in a similar setting.
Strong leadership and team management skills.
Expertise in culinary techniques, menu development, and food presentation.
Excellent organizational and communication skills.
Familiarity with front-of-house operations and guest service principles will be an added advantage.
Certification in culinary arts or related field is preferred.
Knowledge of food safety regulations and best practices.#J-18808-Ljbffr