Head Chef - Department Head

Job description

Leadership

· Build teamwork and enhance the team’s commitment to their work and the hotel.
· Delegate appropriate responsibility to others based on their ability whilst ensuring they have sufficient authority and resources.
· Achieve a record of success in recruiting, interviewing and hiring people.(“Getting the right person in the right job”)
· Communicate the vision and brand personality to the team and ensure it is integrated in the department’s business practices.
· Actively and successfully train people for current assignments and future growth.
· Set and communicate high performance standards.
· Recognize outstanding individual performance in the department and deal with substandard performance fairly, immediately and constructively.
· Ensure all employees under your supervision are scheduled in accordance with business needs.

Budgeting and Finance

· Prepare the annual business plan for the department.
· Monitor the department’s budget and proactively implement corrective action where necessary.
· Control cost whilst ensuring guests get value for money.

Communication

· Communicate effectively within the organization at all levels using the most appropriate communication method for the matter concerned.
· Conduct regular brief, concise, well-prepared departmental meetings and ensure follow-up.

Other

· Adjust to changes in job requirements and the hotel’s operational strategies to meet business needs.
· Maintain an efficient and effective administrative system
· Continue professional development by self-directed learning and participation in company sponsored training programs.
· Keep abreast of developments affecting your field of expertise.

Technical Expertise

· Plan replacement of FF&E and OE in accordance with needs and available budget.
· Monitor food cost and work with the production team to maintain low food cost whilst achieving high food quality.
· Monitor beverage cost and ensure the bar manager implements corrective action when required.
· Ensure clean kitchens, hygienic work procedures and high safety standards.
· Ensure energy conservation programs are implemented in all kitchens including control of kitchen fuels and gas consumption.
· Minimize spoilage and wastage.
· Ensure buffet set-ups are creative and in accordance with the hotel’s image.
· Prepare and implement cost effective menus, which are in accordance with trends and market trends.
· Be visible in the restaurant and communicate with patrons.
· Ensure high food quality standards and excellent presentation.
· Ensure F&B service standards are in accordance with established standards.

Desired profile

Qualifications :

Candidate should have experience with same role.