As a Head Chef in Christchurch, New Zealand, you are responsible for preparing and cooking meals according to the menu, orders, demands, and dietary requirements of the hotel business. You will manage the kitchen staff, monitor food quality, and ensure compliance with health and safety regulations. Additionally, you will coordinate with suppliers, maintain inventory and stocks, and contribute to menu planning with good coordination. Upholding high culinary standards for dining delivery is essential.
Culinary Leadership: Oversee kitchen operations, leading culinary staff and ensuring high-quality food production.
Menu Development: Create innovative and appealing menus, considering seasonal ingredients and customer preferences.
Food Quality: Maintain consistent food quality, taste, and presentation, adhering to established standards.
Kitchen Management: Supervise kitchen staff, delegate tasks, and manage inventory and ordering of supplies.
Training & Development: Train new kitchen employees, fostering a skilled and cohesive team.
Safety & Hygiene: Ensure compliance with sanitation regulations, maintaining a clean and safe kitchen environment.
Cost Control: Monitor food costs, minimize waste, and maximize efficiency without compromising quality.
Collaboration: Coordinate with other departments, such as purchasing and service, to streamline operations.
Problem Solving: Address kitchen-related issues promptly, finding solutions to challenges that arise.
Innovation: Continuously seek new culinary trends, techniques, and methods to enhance offerings.