Head Chef at RA International

Roles & Responsibilities

• Develop and update menus that cater to diverse client preferences, seasonal availability, and nutritional requirements.
• Manage and control food costs to ensure profitability while maintaining high-quality standards.
• Coordinate and execute catering for banquet and conferencing functions, ensuring all client requirements and standards are met.
• Implement and maintain quality control measures across all foodservice operations to ensure consistent excellence.
• Ensure all food handling and preparation comply with HACCP standards.
• Implement and monitor health and safety procedures to protect staff and clients from foodborne illnesses and accidents.
• Ensure all operations comply with local laws and regulations related to foodservice.
• Create and manage staff rosters to ensure adequate coverage for all shifts and events, optimizing efficiency.
• Conduct regular training sessions for kitchen staff on food safety, hygiene, cooking techniques, and operational procedures.
• Monitor staff performance, provide feedback, and conduct regular performance reviews to ensure high standards are maintained.
• Foster a positive work environment, promoting teamwork, professionalism, and continuous improvement among the kitchen staff.
• Oversee the ordering, storage, and inventory of all food and kitchen supplies, ensuring efficient use of resources.
• Manage waste reduction strategies to minimize food wastage and optimize resource utilization.
• Ensure all foodservice operations meet or exceed client expectations.
• Actively seek and respond to client feedback, making necessary adjustments to improve service quality.
• Work closely with clients to plan and execute special events, ensuring all culinary aspects are perfectly tailored to their needs.

Qualifications & Requirements:

• Culinary degree or equivalent certification from a recognized culinary institution.
• Minimum of 7 years of experience in a senior chef role, with a proven track record in high-volume, high-quality foodservice operations.
• Expertise in menu development, food costing, kitchen operations, and HACCP standards.
• Strong leadership and team management skills, with experience in training and developing kitchen staff.
• Must have experience in Italian cuisine with Pizza and Pasta service.
• Ability to thrive in a dynamic, high-pressure environment, adapting to changing circumstances and client needs.