Head Chef & Facilitator

REPORTING LINES

Direct report – General Director / Dean / Operations Manager

Direct subordinates— Kitchen Chefs & Trainers, Kitchen Team and Stewarding Manager, Stewards

RESPONSIBILITIES—GENERAL

Implement the VET by EHL strategy in the line of activities carried out by the Kitchen Department & Stewarding

Develop annual objectives for the Kitchen Department and implementation

Develop and comply with the annual budget

Responsible for all financial results recorded by the Kitchen Department.

Lead Kitchen Management & Stewarding Management Team

Liaising and coordination with the Restaurant & Bar Management Team and Instructors

Serving as a role model to demonstrate appropriate behaviours

Ensures property policies are administered fairly and consistently

Supervises and coordinates activities of cooks and workers engaged in food preparation & teaching

Demonstrate new cooking techniques and equipment to staff.

Report information to the General Director, Management Team, Restaurant & Bar Management and department concerned on the running of all Kitchen matters.

Ensure that the operations work in the most professional, effective and efficient way:

To provide the best learning example to the students

To create the best value for money for the internal and external guests

To make the operations as profitable as possible

Create and maintain within the kitchen department a work culture of professionalism, client orientation, entrepreneurship and empowerment

Develops and implements guidelines and control procedures for purchasing and receiving areas

Ensuring that culinary standards and teaching responsibilities are met

Provides direction for course content and menu development

Monitors the quality of raw and cooked food products to ensure that standards are met

Determines how food should be presented, and create decorative food displays

Recognizes superior quality products, presentations and flavour

Ensures compliance with food handling and sanitation standards

Follows proper handling and right temperature of all food products

Ensures employees maintain required food handling and sanitation certifications

Maintains purchasing, receiving and food storage standards

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions

Ensuring Exceptional Customer Service

Provides and supports service behaviours that are above and beyond for customer satisfaction and retention

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

Interacts with guests to obtain feedback on product quality and service levels

Responds to and handles guest problems and complaints

Empowers employees & students to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters

Ensures employees receive on-going training to understand guest expectations & improve teaching skills when necessary

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills

Trains kitchen facilitators on the fundamentals of good cooking and excellent plate presentations

Administers the performance appraisal process for direct report managers

Observes service behaviours of employees and provides feedback to individuals and or managers

Manages employee progressive discipline procedures for areas of responsibility

PROFESSIONAL EXPERIENCE

A positive attitude and excellent communication skills.

Working in the FE sector/an FE college

6-8 years of experience in Culinary Operations

Management experiences

Minimum — Degree from accredited university in culinary arts or restaurant management

Competent in written and spoken English