Head Chef

5 days ago

North Kuta Bali, Indonesia PT. CANTINA MEXICANA BALI Full time $40,000 - $80,000 per year

Position Title: Head Chef

Reports To: Executive chef

Location: Lola's /Canggu

Job Type: Full-Time

Position Summary:

The Head Chef is responsible for overseeing the daily operations of the kitchen, ensuring the highest standards of food quality, presentation, and hygiene. This role involves menu planning, inventory management, staff training, and maintaining efficient kitchen operations. The Head Chef will lead and inspire the kitchen team, ensuring that all dishes are prepared to the restaurant's standards while maintaining a focus on customer satisfaction.

Key Responsibilities:

  1. Menu Development:

  2. Innovate and introduce new dishes to keep the menu dynamic and appealing.

  3. Ensure that all menu items are prepared consistently and according to the restaurant's recipes and standards.

  4. Kitchen Management:

  5. Oversee all kitchen operations, including food preparation, cooking, and plating.

  6. Ensure that all food is prepared to the highest quality standards.

  7. Maintain a clean, organized, and safe kitchen environment.

  8. Team Leadership:

  9. Supervise and manage kitchen staff, including chefs, line cooks, and kitchen assistants.

  10. Provide training and mentorship to the kitchen team to enhance their skills and maintain high performance.
  11. Schedule staff shifts, ensuring adequate coverage during peak hours.

4. Quality Control:

  • Conduct regular checks on all dishes to ensure they meet the restaurant's standards in taste, presentation, and consistency.
  • Implement and enforce strict food hygiene and safety standards in compliance with regulations.

  • Address and resolve any issues related to food quality or kitchen operations promptly.

  • Inventory & Cost Management:

  • Manage inventory, including ordering and receiving supplies and ensuring proper stock rotation.

  • Control food costs by minimizing waste, optimizing portion sizes, and negotiating with suppliers.

  • Monitor and manage kitchen expenses, ensuring that the kitchen operates within budget.

  • Customer Engagement:

  • Interact with customers as needed, addressing any special requests or feedback.

  • Ensure that dietary restrictions and allergies are accommodated appropriately.

  • Collaboration:

  • Work closely with the restaurant manager and front-of-house team to ensure smooth operations and a cohesive dining experience.

  • Participate in marketing initiatives by contributing ideas for promotions, special events, and seasonal menus.

Qualifications:


• Experience: Minimum of 5 years of experience as a chef, with at least 2 years in a leadership role, preferably in a high-volume or fine dining restaurant.


• Education: Culinary degree or equivalent certification is preferred but not required if experience is substantial.


• Skills:


• Strong culinary skills, with expertise in [cuisine type relevant to the restaurant].


• Excellent leadership and communication skills.


• Ability to work under pressure in a fast-paced environment.


• Strong organizational and time management skills.


• Knowledge of food safety regulations and standards.

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