Head Chef

Job Description

Client Overview:

Our client is a new concept restaurant in Ghana – Accra , offering an International fusion cuisine, casual dining experience

Job Overview:

We are seeking a highly skilled and experienced Head Chef to join our team. The ideal candidate will possess a passion for culinary excellence, a creative approach to food preparation, and a proven ability to lead and mentor a kitchen staff. As the Head Chef, you will be responsible for overseeing all aspects of our kitchen operations, including menu development, food preparation, and inventory management, while ensuring the highest standards of food safety and hygiene.
This role requires strong leadership, culinary expertise, and the ability to work efficiently under pressure. The Head Chef will manage the entire kitchen operation, ensuring quality and consistency in food preparation, and overseeing the creation and execution of menus. Additionally, the Head Chef will play a key role in training and mentoring kitchen staff, maintaining food safety standards, and managing kitchen inventory and costs.

Key Responsibilities:

• Create, develop, and innovate menus that align with the restaurant’s concept and customer preferences.
•  Regularly update menus to incorporate seasonal ingredients and new culinary trends.
•  Oversee daily kitchen operations, including food preparation, cooking, and plating.
•  Ensure all dishes are prepared to the highest standard in terms of taste, presentation, and quality.
•  Manage kitchen staff schedules, assignments, and workflow.
•  Train, and mentor kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
•  Conduct regular performance evaluations and provide constructive feedback.
•  Foster a positive and collaborative working environment.
•  Maintain consistent food quality and presentation across all dishes.
•  Implement and monitor food safety and hygiene standards by local regulations.
•  Conduct regular kitchen inspections to ensure compliance with health and safety standards.
•  Manage inventory levels of food and kitchen supplies, ensuring minimal waste and optimal stock levels.
•  Work with suppliers to source high-quality ingredients at competitive prices.
•  Monitor food costs and work to optimize profitability while maintaining quality.
•  Develop and manage the kitchen budget, including labor costs, food costs, and other operational expenses.
•  Analyzed financial reports and adjusted operations as needed to meet financial goals.
•  Work closely with the front-of-house staff to ensure seamless service and customer satisfaction.
•  Communicate effectively with management regarding kitchen operations, staffing, and any issues that may arise.
•  Participate in meetings with the management team to discuss strategies, goals, and performance.
•  Stay current with culinary trends and incorporate new techniques and ingredients into the menu.
•  Continuously seek opportunities to improve the culinary experience for guests.

Qualifications:

•  Proven experience as a Head Chef, Executive Chef, or similar role in a high-volume, high-quality kitchen.
• Culinary degree or equivalent professional training.
•  Strong leadership, communication, and organizational skills.
•  In-depth knowledge of food safety regulations and kitchen operations.
•  Ability to work under pressure in a fast-paced environment.
•  Creative and innovative culinary skills with a passion for food.
•  Excellent time management and multitasking abilities.
•  Financial acumen related to kitchen operations.