Head Chef Information
Responsibilities for this position include:
Menu planning and development
Recipe development and costing
Plating skills and the ability to multitask and lead a team.
Knowledge in production cost and budgeting.
Production Staff Planning
Liaising with staff, suppliers, and clients
Knowledge in Event Catering, Buffet Setup and Design
Typing, compiling, and preparing reports, presentations, and correspondence on production
Managing databases and filing systems for all company recipes and production documentation.
Coordinate closely with Production teams, Sales team, HR team, and other teams within the Atlantic community.
Track and help drive completion of key deliverables and follow up on outstanding items to include meeting notes and action items
Basic Qualifications are:
3+ years of experience as the Head Chef in an international organization.
Knowledge in HACCP, Food Safety Standards and ISO Documentation
Kitchen Skills and Techniques
Proficiency in Microsoft Outlook, Microsoft Word, Excel and PowerPoint Preferred
Experience with recipe and menu development as well as costs
Demonstrated ability to prioritize and handle multiple demands while maintaining commitment to deadlines and long-term goals.
Desire and aptitude for learning new concepts on the job
Ability to handle confidential information with discretion, and deal with professionals inside and outside the company
Exceptional written, verbal, and interpersonal communication skills
Ability to work in a highly ambiguous environment
Bachelor’s degree in the Hotel and Catering Management