Head ChefQMB BUILDERS' MART

• Responsible for the operation and supervision of food production facilities and production personnel, consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for customer satisfaction, and 
• Ensuring a smooth running of the business, managing areas of profit, stock, wastage control, hygiene practices, and training within the Kitchen, Butchery, and Bakery production areas.

Job Responsibilities

• Ensure promptness, freshness, and quality of dishes.
• Coordinate cooks' tasks following approved recipes.
• Implement hygiene policies and examine equipment for cleanliness.
• Design new recipes, plan menus, and select plate presentations.
• Review staffing levels to meet service, operational, and financial objectives.
• Hire and train kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.
• Manages department controllable expenses including food costs, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Set and monitor performance standards for staff.
• Obtain feedback on food and service quality, and handle customer problems and complaints.
• Trains develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the kitchen.
• Provide direction for all day-to-day operations in the kitchen.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Advocate sound financial/business decision-making demonstrates honesty, and integrity and also leads by example.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand customer needs, providing guidance and feedback
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and organization standards.
• Coordinates with the purchasing department for the acquisition of needed goods and services.

Qualifications

• Bachelor's Degree in the Culinary Arts
• 3+ years of culinary education.
• 7+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Be aware of new culinary trends and recipes
• Ability to create new menu items
• Relevant Professional Certification
• Ability to manage an entire kitchen, Butchery and Bakery production units
• Budgeting skills to control costs
• Incredible food preparation abilities
• Ability to handle multiple tasks at once
• Deep knowledge of the food industry and trends
• Incredible time management skills