Head Chef

Head Chef - Cafe

Reports to: Restaurant Manager

Job Purpose:

The Head Chef manages the overall kitchen operation and team. They will ensure the highest quality and consistency of Bateel culinary standards and health and safety regulations.  

Key Accountabilities:

Service and Operations

• To carry out regular audits and follow up with corrective action, in order to remain compliant with legislative and Company requirements, sanitation, health and safety and to monitor customer service and food quality standards.
• To cross-check all HOH checklists, ensuring all completed within company and FS standards
• To identify slow-moving items, communicating these to the Cafe Manager in order to introduce Daily Special Promotions.
• To maintain up-to-date recipe files that are properly displayed.
• Checking function sheets, ensuring that all food items for special functions are prepared on time, while meeting quality and quantity standards.

Continuous Improvement

• Strives for continuous improvement and actions recommendations to upgrade equipment, service methods, presentation and improved guest satisfaction.

Financial

• To contribute to the development and agreement of restaurant budgets and forecasts.
• To monitor site and unit revenue and costs against budget or forecast on a weekly basis and to instruct remedial action when required. This includes, supervising assigned area, facilities and cost to ensure the maximum food and beverage departmental profit is achieved (I.e. strict portion control, minimum wastage and utilising food surpluses).
• To ensure Cafe food cost, policies and procedures are followed.
• To monitor inventory levels, ensuring breakages are kept to a minimum, wastage control/ par level review, miscounts reduced to minimum.

·        To ensure an adequate supply of raw material by checking stock levels daily and preparing details for requisitions of supplies.

Team Management

• Build and motivate an engaged, cohesive senior kitchen team to deliver service standards by ensuring their welfare, safety, training and development.
• Issue their team with objectives using annual KPIs and monitor by providing regular, constructive feedback and training that keeps staff upbeat and engaged (via 121s and yearly appraisals).
• Prepare and monitor the leave planner and ensure that leave and time off in lieu (PH) is planned fairly according to the business need.
• Contribute to the training of managers.
• To motivate, coach, counsel culinary team members, if necessary, in order to achieve the standards of performance.

Hygiene, Health and Safety

• To conduct regular health and safety audits in the store and to take prompt and effective remedial action to ensure that the restaurants are operating well above the minimum requirements of the brand and Company.
• With no exception not only complies, but enforces all hygiene, sanitation and food safety guidelines as laid out by the Company, in line with local Country Laws, and regulations. This includes food expiration, fire and first aid regulations.
• To ensure the kitchen, including machines, furniture, equipment and utensils are clean and in working condition at all times, promoting a hygienic and safe environment.

Quality and Brand Standards

• Lead as an exemplary Bateel brand ambassador inside and outside of work via the following:
• Ensure the adherence to grooming guidelines for themselves and enforcing the same with their team members.
• Ensuring the consistent presentation of food, product and quality are as per the guidelines.

Lives and Advocates the Bateel Values:

• Quality
• Innovation
• Authenticity
• Integrity

Qualification and Licenses requirement:

• Undergraduate Degree
• Local Driving License (motorcycle, minibus, coach, delivery truck)
• Occupational Health Card

**Due to the volume of applications we are receiving only shortlisted candidates will be contacted.