Job Description Template for:

Head Chef

Years of experience: 10 - 15 years
Education:
  • Food Science and Technology majors or any related field
  • Culinary arts or programs with similar training
Responsibilities:
  • Ensure that all the food and products are consistently prepared and served according to the agreed recipes, portioning, cooking and serving standards
  • Assist in the recruitment and HR management of the venue
  • Ensure guest service standards are followed and operations are smooth
  • Prepare all reporting and relevant paperwork in a timely and efficient manner
  • Ensure all equipment is used properly and in compliance with health and hygiene standards
  • Work together with the operational management to plan and price menu items
  • Source efficient suppliers and maintain effective food cost
  • Oversee and ensure restaurant mission and vision are achieved and that employee satisfaction is monitored through coaching, trainings and appraisals on a timely basis
  • Provide safety training in first aid, CPR, lifting and carrying and handling hazardous materials
Required Skills & Qualifications:
  • 5 years of Head Chef experience with at least 2 year in rotisserie or roasted meats specialized restaurant
  • Able to communicate in English efficiently and effectively with the clients, team and management
  • Physically able
  • Able to work under pressure, in a standing position for long periods of time
  • Efficient leadership style
  • Knowledgeable of the industry
  • Multi cultural team exposure
  • Pre opening experience
  • Excellent spoken and written English
  • Strong communication skills
  • creative


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