Head Chef at Red Bar

Job Details

• Menu Development: Design and develop a diverse menu that appeals to the restaurant’s target audience, incorporating local and international cuisine with a focus on fresh, high-quality ingredients.
• Food Preparation and Presentation: Oversee the preparation, cooking, and presentation of food, ensuring that all dishes are prepared to the highest standards of taste, quality, and appearance.
• Kitchen Management: Supervise the day-to-day operations of the kitchen, including staff scheduling, inventory management, and ensuring that the kitchen is clean, organized, and complies with health and safety regulations.
• Staff Training and Development: Train and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants, to ensure consistency in food preparation and adherence to recipes and presentation standards.
• Quality Control: Maintain high standards of food quality, taste, and consistency. Regularly inspect dishes for quality and presentation, making adjustments as needed.
• Cost Management: Manage food costs by overseeing inventory, minimizing waste, and ensuring that portion sizes are controlled. Work with suppliers to source high-quality ingredients at the best prices.
• Menu Costing and Pricing: Calculate the cost of menu items and set appropriate pricing to ensure profitability while providing value to customers.
• Special Events: Collaborate with the event coordinator to create special menus for events, catering services, and seasonal promotions. Ensure that these offerings align with the restaurant’s brand and customer expectations.
• Health and Safety Compliance: Ensure that all kitchen operations comply with local health and safety regulations, including proper food storage, hygiene practices, and kitchen cleanliness.