Head Chef

Head Chef

Job Requirement / Description:

  • A minimum of six (6) years’ work experience, to include two (2) years serving as head chef, in preparing Middle Eastern and western meals.
  • Must be able to work an average of 55 hours per week.
  • Daily meal preparation.
  • Delegate work to kitchen staff ensuring timely delivery of meals during the restaurant’s busy periods.
  • Determine how food should be presented, and create decorative food displays.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Inventory the restaurant’s food supply on a daily basis.
  • Inspect supplies, equipment, and work areas to ensure conformance to established State and Local standards.
  • Instruct cooks and other kitchen staff in the preparation, cooking, garnishing, and presentation of restaurant cuisine.
  • Monitor sanitation practices to ensure that employees follow State and Local standards and regulations.
  • Coordinate with restaurant management on ordering or requesting food and other supplies needed to ensure efficient operation.
  • Coordinate with restaurant management on analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
  • Coordinate with restaurant management on the Recommending equipment purchases and/or repairs.
  • Meet with customers to discuss orders for special occasions such as weddings, parties, and banquets.
  • Meet with sales representatives as needed.
  • Assist the restaurant’s manager in planning, and developing recipes and menus.
  • Read, write and speak English.
  • Ensure that the quality of raw and cooked food products meet the State and Local standards.
  • Provide on-going training, to staff, on new cooking techniques and on the proper use of kitchen equipment.
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