AddressPOSITION: Executive Chef specialising in Indian Cuisine
VENUE: Veranda Indian Kitchen & Bar
REPORTS TO: Business Owner
SUMMARY:
Responsible for the entire kitchen operation, implementing standards, leading and managing the kitchen team, and ensuring the delivery of high-quality food to guests.
Key Responsibilities:
Food Preparation:
· Lead the development and creation of menu items, ensuring a high standard of flavour and presentation.
· Oversee the cooking and service of food, ensuring consistency and quality.
· Innovate new dishes and keep up with current culinary trends.
· Conduct regular tastings and quality assurance checks.
· Manage the kitchen workflow to ensure efficient meal preparation and service.
Stock Control and Ordering:
· Oversee the inventory of kitchen supplies and manage ordering to maintain adequate stock levels.
· Negotiate with suppliers for cost-effective purchasing while ensuring quality.
· Implement systems for tracking and reducing wastage.
· Schedule deliveries to optimise freshness and availability of ingredients.
· Regularly review and update the inventory system for efficiency.
Health and Safety:
· Ensure all kitchen practices comply with health and safety regulations.
· Maintain the highest standards of food hygiene and kitchen cleanliness.
· Implement and review safety protocols and emergency procedures.
· Conduct regular kitchen inspections and team training on safety compliance.
· Manage and document all health and safety records diligently.
Team Collaboration with Kitchen and Front of House:
· Facilitate clear communication between kitchen team and front-of-house teams.
· Coordinate with the dining area to ensure guest satisfaction with food quality and service.
· Address and resolve any issues arising between kitchen and service team.
· Collaborate on menu planning and special event coordination.
· Lead by example to develop a harmonious working environment.
Leadership and Team Management:
· Provide leadership and direction to the kitchen team, setting clear goals and expectations.
· Conduct performance reviews, give feedback, and manage team dynamics.
· Encourage a culture of excellence, efficiency, and continuous improvement.
· Delegate tasks effectively, ensuring a balanced workload.
· Recognise and reward hard work and creativity within the team.
Team Recruitment and Development:
· Lead the recruitment process for kitchen team, including interviews and selection.
· Develop and implement training programs to enhance culinary skills.
· Mentor junior chefs and support their professional growth.
· Create succession plans for all key kitchen positions.
· Build a team culture that values learning and development.
Operational Oversight:
· Manage the entire kitchen operation, ensuring all processes run smoothly.
· Develop standard operating procedures for all tasks in the kitchen.
· Manage the kitchen schedule, coordinating team shifts and responsibilities.
· Assess and improve kitchen operations for increased efficiency.
· Handle the resolution of any operational issues promptly and effectively.
Financial Management:
· Manage the kitchen budget, including food and labour costs.
· Work with the management team to set financial targets and strategies.
· Analyse cost reports and adjust operations to meet financial objectives.
· Control expenses by implementing cost-saving measures without compromising quality.
· Collaborate with management on financial planning.
Guest Satisfaction:
· Monitor and enhance guest satisfaction regarding food quality and presentation.
· Address guest feedback and concerns with empathy and professionalism.
· Incorporate guest preferences and dietary needs into menu planning.
· Stay connected with the dining experience to anticipate guest needs.
· Drive initiatives to improve the overall dining experience.
Relationships with Management, Suppliers, and External Stakeholders:
· Maintain strong relationships with suppliers, ensuring quality and value.
· Engage with management to align the kitchen's work with the broader business objectives.
· Represent the restaurant at culinary events and engage with the wider culinary community.
· Network with industry professionals and participate in professional organisations.
· Advocate for the restaurant's interests and maintain its reputation within the industry.
Qualities Needed:
· Proven experience in a leadership role within a kitchen.
· High standard of culinary skills with a passion for food and creativity.
· Strong organisational and management skills.
· Confidence using a computer and key management programs.
· Excellent communication and interpersonal abilities.
· A commitment to excellence in guest service and team development.
Education and Experience
· Certificate III in Asian Cookery or equivalent
· Food Safety Supervisor Certificate
Summary of role requirements:
- Flexible hours available
- More than 4 years of relevant work experience required for this role
- Working rights required for this role
