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Head Chef - Casual Dining

Job Description and Requirements
  • Previous considerable experience working in a professional kitchen.
  • Culinary skills and a flair for food quality; flavor, portion, plating, garnish, innovation, cost. food safety well versed on upscale casual trends/market
  • The person holding this position must be flexible , organized, passionate, and detail oriented
  • Ability to problem solve effectively and able to adapt to a quickly changing work environment
  • Ability to work independently and collaboratively to meet menu goals and deadlines
  • Computer Skills
  • Good English knowledge in writing, reading and speaking is a must.
  • Ability to communicate effectively in writing, telephone, e-mail or in person as appropriate to the needs of the audience
  • Present/speak to others to convey information effectively.

You will be responsible for not limited to the following tasks and responsibilities:

  • Work hands-on developing new dishes and culinary procedures under direction of Divisional Chef.
  • Menu planning to identify, concepts development for new products.
  • Refine and improve existing menu item recipes and processes
  • Recipe development, food presentation demonstrations and documentation.
  • Coordinates and maintains all culinary related activities including record keeping of menu development and ingredients used and formulation modifications.
  • Development of training materials and standardized recipes for food preparation and production departments.
  • Documents recipe processes with results of items being properly replicated.
  • Training of Kitchen Manager - Operations to ensure product quality and credibility; customer satisfaction; and resulting in revenues generation.
  • Manages multiple tasks and projects while meeting established deadlines.
  • Assists the divisional chef as directed on special projects and serves on cross-functional team.