Head Chef

at  The Horton Inn

PURPOSE OF JOB:

As a head chef, you have a pivotal role in overseeing the culinary operations of a kitchen or food establishment. Your responsibilities encompass various aspects, including menu planning, staff management, food preparation, and ensuring high standards of food quality and safety.

RESPONSIBILITIES:

• Menu Planning: Develop menus that align with the concept, target audience, and seasonality of the venue. Create innovative and appealing dishes while considering customer preferences, dietary restrictions, and cost-effectiveness.
• Food Preparation and Cooking: Oversee the preparation, cooking, and presentation of meals to ensure consistency, quality, and timely service. Monitor portion sizes and food quality to meet or exceed customer expectations.
• Staff Management: Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Assign duties, establish work schedules, and provide guidance to ensure efficient workflow and a harmonious work environment.
• Recipe Development and Standardization: Develop and standardize recipes, ensuring that they are accurate, consistent, and aligned with the establishment’s culinary standards. Conduct regular recipe tastings and provide feedback to the culinary team.
• Inventory Management: Maintain inventory levels of food supplies, ingredients, and kitchen equipment. Coordinate with suppliers to ensure timely and quality deliveries. Implement effective storage practices to minimize waste and control costs.
• Quality Control and Food Safety: Maintain high standards of food quality, taste, and presentation. Monitor adherence to food safety regulations, sanitation standards, and hygiene practices in the kitchen. Conduct regular inspections and address any issues promptly.
• Cost Control: Monitor food and labour costs to meet budgetary constraints. Implement strategies to minimize food waste, control portion sizes, and optimize kitchen efficiency. Analyse financial reports and propose adjustments as necessary.
• Collaborations and Vendor Relations: Build and maintain positive relationships with suppliers, vendors, and local producers. Stay updated with new ingredients, trends, and cooking techniques. Collaborate with vendors for special events or menu promotions.
• Menu Engineering and Profitability Analysis: Analyse menu performance, profitability, and customer feedback. Make data-driven decisions to adjust menu offerings, pricing, or portion sizes to maximize revenue and customer satisfaction.
• Training and Development: Provide ongoing training and mentorship to kitchen staff, fostering their culinary skills, teamwork, and professional growth. Conduct regular performance evaluations and provide constructive feedback.
• Health and Safety Compliance: Ensure compliance with local health and safety regulations, including proper food handling, storage, and kitchen cleanliness. Implement and maintain HACCP (Hazard Analysis and Critical Control Points) protocols.
• Creativity and Innovation: Stay abreast of culinary trends, techniques, and flavours. Continuously experiment and develop new dishes or variations to keep the menu fresh and exciting.