Head Chef at Duma works

Head Chef Job Responsibilities

• Determine how food should be presented, and create decorative food displays
• Head chef should be a professional with the wide range of knowledge of menus they should be able to provide a continental/global menu for the clients
• Schedule at least 3 food theme nights per week and co-ordinate with all departments on preparing for such events
• Determine production schedules and staff requirements necessary to ensure timely delivery of services
• Estimate amounts and costs of required supplies, such as food and ingredients
• Inspect supplies, equipment, and work areas to ensure conformity to established standards
• Instruct and train cooks and other workers in the preparation, cooking, garnishing, and presentation of food
• Carry out Menu planning and order or requisition food and other supplies needed to ensure efficient operation
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
• Arrange for requisitions for equipment purchases and repairs.
• Meet with staff to discuss menus
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions in alacarte or buffet settings
• Supervise and coordinate activities of cooks and workers engaged in food preparation
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
• Check all food items delivered to the hotel and inspect quality of raw and cooked food products to ensure that standards are met
• Check the quantity and quality of received products
• Demonstrate new cooking techniques and equipment to staff
• Record production and operational data on specified forms
• Record all accidents and mishaps in the workplace
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments
• Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants in the establishment
• Other F&B duties as may be directed by the Management or Directors

Requirements for the Head Chef Job

• 3+ years hot kitchen experience is mandatory
• Food Production training
• Diploma Level or above, from Utalii College or other approved Hospitality college
• Work experience in reputable establishments with verifiable recommendations
• Possess very