Careers

Role Purpose:

Business - Khansaheb LIfestyle

The Head Chef will be responsible for all the food coming out of the kitchen, development of menus, creation of recipes, management, and maintenance of the kitchen, and implementation of improvements to the food standards, hygiene and quality for the business. This role is very much hands on, requiring attention to detail and positive work attitude.

Key Task and Responsibilities:

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• • Menu Development and Recipe Creation: Develop creative, competitive, and profitable menus and promotions for the outlet. Localization of menu. Modify menus or create new ones that meet quality standards and customer tastes. Obtain feedback on food and service quality, and handle food and beverage-related customer problems and complaints to ensure the highest standards in taste and presentation to exceed customer expectations. Ensure regular updating of menus with focus on season availability of food products. Create new recipes, plate presentations, and item pricing. Establish and implement mechanism to control the quality and consistency of menus and recipes at various locations (markets) and nullify gaps, if any. Responsible for the analysis of the food sales mix relating to production, revenue and profit (Menu engineering).
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• • Kitchen Operations: Plan and direct food preparation and culinary activities. Confirm consistent and smooth running of food production. Ensure promptness, freshness and quality of dishes. Ascertain temperature records and food labelling are maintained and regularly updated. Ensure that storerooms, refrigerators and freezers are inspected daily to ensure no wastage occurs. Analyse dish margins. Perform quality checks in the kitchen to verify all prepared dishes are as per specifications. Identify quality and performance improvement opportunities to enable effective decision making with regards to the Kitchen operations. Make sure that dishes are timely prepared and presented in accordance with standard recipes, specified portion controls and temperatures. Fill in, in the absence of team members to ensure operational continuity. Give prepared plates the “final touch”.
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• • Food Hygiene and Safety: Ensure that the kitchen and surrounding areas remain sanitized and are in strict compliance with all Hygiene and Safety legislation and requirements such as HACCP. Maintain a safe work environment, manage compliance with F&B hygiene policies and procedures as per industry standards and best practices. Ensure and maintain staff awareness on health and safety, fire, and hygiene regulations. Run regular kitchen audits on Operating Standards and statutory requirements. Be involved in the kitchen planning at project stage, creating HACCP and operationally efficient kitchens.
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• • Purchase: Take periodic stock of food and equipment supplies. Prepare budgets for new equipment and work in consultation with the Divisional Manager for efficient purchase of supplies. Visit local confirmed suppliers, if required. Manage the control of inventory and associated costs associated with the kitchen’s responsibilities. Ensure kitchen expenses are within agreed budgets.
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• • People Development: Review manpower requirements to meet service, operational and financial objectives. Hire, train and supervise kitchen staff. Responsible for skill development of kitchen staff (existing and new staff for current and new outlets) with appropriate kitchen / culinary skills - new recipes, cooking techniques, equipment and presentation, product knowledge and service standards. Set and monitor performance standards for kitchen staff. Ensure personal hygiene and proper grooming of kitchen staff at all times.
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• • Best practices: Stay current on trends and best practices in food and beverage industry. Identify new culinary techniques and presentations.Make best use of Lean principles to the extent possible to gain advantage for the kitchen and improve overall efficiency and effectiveness in the kitchen.

Experience, Knowledge and Skills:

• •  Bachelor’s degree in Culinary Science / Arts or an equivalent Culinary qualification with a minimum of 12 to 15 years of experience in the F&B sector (Restaurants, QSRs,) of which at least 6 to 8 years as an Executive Chef / Head Chef and knowledge of F&B operational concepts and practices preferably in a regional role
• •  Internationally approved Food Safety Certificate (HACCP)
• •  Train the Trainer accreditation is desirable
• •  Advanced knowledge of food profession principles and practices
• •  Proven track record of excellent kitchen management
• •  Excellent knowledge of BOH systems, ordering and inventory
• •  Available to work on call, shifts, after hours, over weekends and on public holidays, if required
• •  Experience in implementing Lean principles in the Kitchen would be an added advantage

Skills, Abilities and Competencies

• •  Creative skills
• •  Strong interpersonal skills and emotional intelligence
• •  Excellent business communication skills and ability to communicate and influence at all levels of the organization
• •  Superior organisational and multi-tasking skills
• •  Strong leadership skills
• •  Ability to spot and resolve problems efficiently