Head Chef - Spanish Cuisine

The Head Chef is responsible for overseeing the kitchen operations, ensuring the delivery of high-quality food, managing kitchen staff, and maintaining a safe and sanitary work environment. The Head Chef will also be responsible for menu planning, inventory management, and maintaining budgetary constraints. • Assist with organizing special events and special food promotions. • Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilizing them wherever practical. • Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel s food and beverage standards and standardized menu guidelines. • Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly. • Maintain a hygienic kitchen and personal hygiene. • Work with Superior and Director of People Services to ensure the departmental performance of staff is productive and assist in planning for future staffing needs. • Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation. • Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs. • Provide input for probation and formal performance appraisal discussions in line with company guidelines. • Coach, counsel and discipline staff, providing constructive feedback to enhance performance. • Approve leave after considering hotel occupancy. • Work with superior in the preparation and management of the department s budget. • Control and monitor departmental costs on an ongoing basis to ensure performance against budget. • Demonstrate awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same. • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures. • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly. • Initiate action to correct a hazardous situation and notify supervisors of potential dangers. • Log security incidents and accidents in accordance with hotel requirements. • Implement and practice HACCP. • Minimum 6 years kitchen experience and Minimum 2-3 years management experience in a Spanish Restaurant. • English excellent oral skills • Spanish language beneficial • Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions • Ability to establish and retain effective working relationships with hotel staff and clients/vendors • Ability to identify and delegate tasks effectively • Excellent organizational and time management skills • Working in a safe, prudent and organized manner • Knowledgeable of food safety regulations • Ability to operate computer and office equipment • Proficiency in Microsoft Office