Head Chef

• Renown group
• Dynamic Team
• Location: Malta

Our client a well-established chain of restaurants is seeking an experienced Head Chef for an outlet in Malta.

The Head Chef will report to the Restaurant Manager and the Junior/Senior Operations Manager.

General Responsibilities:

The Head Chef will be responsible for the entire Kitchen's Operation. This, includes: creating menus, effective cost control of all resources, food safety and quality, hygiene, and managing staff and training. The Head Chef will be committed to deliver consistent high-quality dishes in line with kitchen budgets, whilst ensuring compliance with all HACCP and Government legislation.

Main Duties and Responsibilities

• Design and develop menus their recipes, methods of cooking and presentation standards in line with the establishment's atmosphere.
• Create promotional or special menus as requested by the restaurant manager for any given period.
• Ensure that all members of the Kitchen team are following the set standards.
• Responsible for the costing of all any new menus created.
• Is knowledgeable of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Perform daily kitchen orders and ensure that the required stock rotation is being carried out.
• Controls and directs the food preparation process and any other relative activities.
• Ensure that all kitchen staff are capable of preparing any other food as ordered and requested by guests due to eating habits or dietary requirements. Ensure that all Kitchen staff are aware of various dietary requirements and food allergies.
• Seek own solutions to arising difficulties that may arise from time to time, and keep the Manager informed.
• Lead, train and manage all kitchen staff and other members.
• Effective delegation of daily kitchen duties to all members of the kitchen team.
• Assigns daily tasks to staff in accordance to their particular strengths and abilities.
• Ensures that cross training is carried out during slower months to have a more cost-effective operation during these low volume periods.
• Able to produce own work in accordance with deadlines, and to assist and encourage junior members in achieving this aim.
• Ensure full cooperation and communication with all other members of the Kitchen Team, as well as the Service team.
• Ensure strong communication with management and subordinates.
• Ensures that harmony exists between kitchen and service staff.
• Promotes teamwork and collaboration between Restaurants through the chef's words and actions.
• Assume the responsibilities of junior kitchen positions, if and when the need arises.

The above are the primary duties and responsibilities for this position, however duties may be subject to changes and additional duties may be included as per the business needs.


Job Skills

• At least twelve (12) months experience working in a busy kitchen is required, together with a passion for cooking and a willingness to learn.
• Hold a certification in culinary skills.
• Possess a valid Food handler's license.
• Confident in delivering training to junior staff members.
• Exceptional proven ability of kitchen management
• Able to work well under pressure independently and/or within a team in a fast-paced kitchen environment.
• Demonstrates capability of working effectively and efficiently in a stressful environment.
• Good communication skills and the ability to follow given instructions.
• Possess strong leadership and organisational skills.
• Understands good food safety and hygiene practices.

Appearance, Human Resources, and Training

• Maintains high standards of personal hygiene, appearance and conduct and ensures that all kitchen staff follow these standards.
• Follows the restaurant Uniform Policy and ensures that all the Kitchen staff are conforming to all HACCP Regulations.
• Ensures that all Kitchen staff are wearing the proper protective clothing as required by law.
• Maintains effective communication with all colleagues.
• Attends all training as required and instructed by the Company.
• Develops effective relations with all colleagues, as well as guests.
• Has thorough knowledge of all Company Policies and Procedures and follows them accordingly.
• Is fair and polite to staff and guests alike at all times, encourages teamwork and leads by example.
• Follows up daily on all kitchen standards and food presentation.
• Identifies training needs and implements training accordingly.
• Assists in the planning and execution of training as needed.
• Ensures that a proper orientation training for all new employees is carried out and that all the contents of the employee handbook are explained to them.
• Trains all kitchen staff in the proper preparation, portion control, and plating procedures for each new menu launched.
• Give proper training to all service staff with regards to new menus or new dishes being introduced on the menu and ensure that a proper food tasting session is carried out for all service staff.
• Ensures that all kitchen staff are registered with the company and that all required documentation have been submitted to head office.

Safety and Security

• Is knowledgeable about fire, emergency and evacuation procedures within the Restaurant.
• Ensures that their actions do not create any hazards for themself, colleagues and guests alike.
• Is fully aware of all food allergens present in the restaurant menu.
• Adheres to all existing health and safety laws and regulations.
• Takes corrective and preventive action to prevent any foreseeable accidents.
• Demonstrates proper and safe usage of all kitchen equipment.
• When using chemicals and cleaning materials they do so in accordance with the instructions provided.
• Reports any unsafe or faulty equipment to the responsible Manager.
• Ensures that junior members of the team are aware of Health and Safety and Fire regulations, and that they are abiding by them.
• Takes proper care of all Company Property