Head Chef Mika Hotel Limited

COMPANY: MIKA HOTEL KABULONGA

JOB TITLE: HEAD CHEF

REPORTS TO: GENERAL MANAGER

JOB PURPOSE

The successful candidate will be responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally, the individual will be responsible for the smooth running of the kitchen and will manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

RESPONSIBILITIES

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and “polish” dishes before they reach the customers.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs of kitchen equipment when necessary.
• Remedy any problems or defects encountered with in the Kitchen.
• Be fully in charge of managing and training kitchen staff.
• Oversee the work of subordinates
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between coworkers.
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes, follows up and discusses ways of constantly improving the cuisine at the Hotel.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead and influence kitchen staff.
• S/he should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond the standard norm so as to ensure customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop subordinates to accept responsibility and meet clearly defined goals and objectives.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation so as to maximize profits and reduce wastages.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature for all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Reviews comment cards for guest satisfaction results and other data to identify areas of improvement.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the Weekly HOD meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Frequently review finished products of both the buffet and a-la-carte for quality and presentation before the orders are send to guest.
• Able to perform additional duties as requested by the hotel management as and when required.

QUALIFICATIONS, SKILLS AND COMPETENCIES

Proven experience as Head Chef or Similar Position for at least 3 or more years

Exceptional proven ability of kitchen management

Ability in dividing responsibilities and monitoring progress

Outstanding communication and leadership skills

Up-to-date with culinary trends and optimized kitchen processes

Good understanding of useful computer programs (MS Office, restaurant management software, POS)

Credentials in health and safety training

Diploma in Culinary science or related field. A degree will be advantageous

Must possess exceptional Customer Care Services