Head Chef

We are seeking a highly skilled and experienced Head Chef to lead our central kitchen operations. As Head Chef, you will be responsible for overseeing all aspects of food production for our catering events, ensuring the highest standards of quality, efficiency, and consistency. You will manage a team of chefs and kitchen staff, develop and refine menus, and maintain strict adherence to food safety regulations. This role requires strong leadership, culinary expertise, exceptional organizational skills, and the ability to thrive in a fast-paced, high-volume environment.

Responsibilities:

1. Culinary Leadership: Lead and manage all culinary operations within the central kitchen, ensuring efficient workflow and timely production for catering events. Develop and standardize recipes, ensuring consistency in flavor, presentation, and portion control across all catered events. Create innovative and appealing menus that align with client needs, dietary restrictions, and current food trends. Oversee the preparation and cooking of all food items, ensuring adherence to quality standards and recipe specifications. Conduct regular taste tests and quality checks to maintain exceptional culinary standards.
2. Team Management: Recruit, train, supervise, and mentor kitchen staff, fostering a positive and productive work environment. Schedule and manage kitchen staff effectively to meet production demands. Delegate tasks and responsibilities appropriately, ensuring efficient utilization of resources. Conduct performance evaluations and provide constructive feedback to team members. Promote teamwork and effective communication within the kitchen.
3. Operational Efficiency: Oversee inventory management, ensuring adequate stock levels and minimizing waste. Implement and maintain efficient production processes to maximize output and minimize costs. Ensure the proper operation and maintenance of all kitchen equipment. Collaborate with the catering operations team to ensure seamless execution of events.
4. Food Safety and Hygiene: Maintain strict adherence to all food safety and hygiene regulations and standards (e.g., HACCP). Ensure proper sanitation and cleanliness of the kitchen and all equipment. Implement and enforce food handling and storage procedures to prevent contamination. Conduct regular inspections to ensure compliance with health and safety guidelines.
5. Financial Management: Assist in the development of food budgets and monitor food costs. Minimize food waste and optimize resource utilization. Contribute to cost-effective menu planning and purchasing decisions.
6. Client Communication (as needed): Collaborate with the sales and event planning teams to understand client needs and preferences. Participate in client meetings or tastings as required. Address any culinary-related client inquiries or concerns professionally.

Qualifications:

1. Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume catering environment or central kitchen.
2. Strong culinary background with expertise in various cooking techniques and cuisines.
3. Excellent knowledge of food safety and hygiene regulations (e.g., HACCP certification preferred).
4. Demonstrated leadership and team management skills with the ability to motivate and develop staff.
5. Exceptional organizational and time management skills with the ability to prioritize and manage multiple tasks effectively.
6. Strong communication and interpersonal skills.
7. Ability to work under pressure and meet tight deadlines.
8. Proficiency in inventory management and cost control.
9. Culinary degree or equivalent professional certification is highly desirable.