Title: Head Chef

Position Overview: The Head Chef effectively manage and co-ordinate the production of food all areas of the hotel and maximises profitability. They maintain and approve the quality of all prepared food items that leaves the kitchen and is ultimately responsible for the day to day running of all kitchen activities.

Our Vision is to be the most highly regarded hospitality, leisure and entertainment company outperforming our markets by being better than yesterday, every day.
Our Purpose is to make the day better for ourselves, each other, our group, our customers and communities. We do this by living our values of empowerment, possibilities and community. We achieve our Vision and Purpose by delivering on our goals and values.

Our Goals

• Grow revenue ahead of market
• Maximise asset performance
• Business transformation

Our Values

• Empowerment: Step up and be accountable
• Possibilities: Always evolve and improve
• Community: Strong teams, better together

Key Roles & Responsibilities

• Present a standard of food that consistently meets and exceeds the expectations of patrons.
• Take effective action to resolve any problems to prevent and/or address complaints.
• Guarantee that all foods are stored and prepared in a safe and hygienic matter.
• Assures that all sections and staff are prepared and ready for service.
• Ensure that the standard recipes and production specifications are maintained.
• Work diligently towards reaching and/or maintaining all budgetary targets.
• Anticipate and attend to guests culinary needs and desires immediately.
• Direct, supervise and assist colleagues to ensure a high level of productivity and service standard within the department at all times.
• Recruit, train and develop Kitchen team members, including regular performance evaluations and appraisals.
• Process any disciplinary action in conjunction with Executive Management.
• Support and actively cultivate an environment of positive service within the department to ultimately achieve a level of service quality that consistently meets and exceeds the expectations of guests and team members.
• Liaise with Chefs, Food & Beverage Managers and Outlet Supervisors to ensure a smooth running operation.
• Ensure that all standard recipes are followed in all outlets.
• Monitor stock rotation in all storage facilities.
• Follow and enforce the hotel policies, procedures, guidelines and manuals to ensure compliance, safety and profitability.
• Have full knowledge of and practice the hotel’s established occupational health and safety guidelines (OH&S).
• Create, distribute and manage departmental roster effectively ensuring that strategies and practices are in place to facilitate the efficient and effective staffing for the department such that financial and service targets are achieved.
• Control departmental expenses within set targets.
• Control the consumption of operating supplies to the kitchen.
• Keep up to date with menu trends and recipes.
• Ensure the protection and maintenance of all operating equipment.
• Inspect supplies, equipment and work areas for cleanliness and functionality.
• Effective organisational communication with other departments.
• Actively stay up to date with hotel and EVENT information, objectives, policies and procedures and ensure to communicate any and all of these updates or changes to the team and/or or affected departments/parties.
• Ensure all incidents, injuries and hazards are reported, reviewed and preventative/corrective measures are taken.
• Be a brand ambassador for the hotel as well as EVENT Hospitality & Entertainment.
• Attend all scheduled meetings
• Participate in scheduled training and development programs.
• Give assistance and support to other departments and/or colleagues when needed.

Behaviours & Attributes

• Passionate about the process of procuring, preparing, cooking and serving of food.
• Have the stamina to remain focused for long hours on foot exposed to heat, grease, high pressure and odd working hours.
• Ability to guide, coach and mentor their juniors while maintaining an amicable atmosphere in the kitchen.
• Creativity is key in this role.