Job Description
Overview:
The Restaurant Chain Chef oversees the culinary operations across multiple locations within a restaurant chain. This role involves menu development, quality assurance, training kitchen staff, and ensuring consistency in food preparation and presentation. The ideal candidate combines culinary expertise with strong leadership and organizational skills.
Responsibilities :
Key Responsibilities:
Menu Development and Standardization:
Create and update menus across all locations, ensuring alignment with brand identity.
Standardize recipes and portion controls for consistent quality and cost management.
Staff Training and Development:
Train kitchen teams on food preparation, hygiene, and safety standards.
Mentor sous chefs and kitchen managers to maintain high operational standards.
Quality Assurance:
Conduct regular audits to ensure food quality, taste, and presentation meet company standards.
Address and resolve any quality issues promptly.
Inventory and Cost Control:
Monitor food inventory, ordering, and waste management to optimize costs.
Collaborate with procurement teams to source quality ingredients at competitive prices.
Compliance and Safety:
Ensure compliance with health and safety regulations across all locations.
Implement and enforce proper hygiene and sanitation protocols.
Operational Support:
Provide hands-on support during high-demand periods or special events.
Coordinate with the operations team to manage kitchen schedules and staffing.
Requirements :
Requirements:
Education and Experience:
Culinary degree or equivalent professional training.
Minimum of 5 years of experience as a head chef or executive chef, preferably in a multi-unit environment.
Skills and Competencies:
Strong knowledge of food preparation techniques, menu planning, and kitchen operations.
Exceptional leadership and team management abilities.
Proficiency in budgeting, cost control, and inventory management.
Excellent communication and problem-solving skills.
Additional Qualifications:
Familiarity with local health and safety regulations.
Flexibility to travel between locations as needed.
Creativity and passion for developing new dishes and enhancing guest experiences.