Head Chef

Experienced hands on Head Chef for upscale boutique resort with a beachside restaurant.

Head Chef

 Experienced hands on Head Chef for upscale boutique resort with a beachside restaurant.

Location: British Virgin Islands

Cuisine type: International with a Caribbean flair 

A luxurious boutique hotel with a beachside restaurant and beach bar/kitchen. Our aim is to create for our guests a feeling of “a home away from home”. We want our guests to feel completely at ease and looked after like family. You will be responsible for taking the food operation forward to its next level. Previous experience running a busy high quality restaurant kitchen operation important.

 Qualifications / Experience 

• Must have a recognized culinary education & a minimum 5 years’ experience as a Head Chef.
• Excellent knowledge of food safety, storage, health standards and nutrition.
• Versatile in providing different styles of cuisine, blending international and local food.
• Overseas and Caribbean experience an advantage.
• Proficiency in computer software (excel, word, etc.) use for administration purposes, (Micros POS experience a plus).

 Ability/Skills

• A working chef who is totally hands-on
• Able to work with and accommodate different cultures.
• Excellent guest contact skills/ socially confident
• Plan and organize your department effectively.
• High degree of attention to detail
• Passion and pride in their work
• Able to perform gracefully under pressure.

Requirements:

The Head Chef must understand complete kitchen operation, planning, costing, purchasing, storage, leading & training the staff and ensure that the kitchen produces a consistent good product. You must be able to work with all members of the team, identify and build on existing talents. The head Chef must understand and work with the accounting department in producing the desired monthly food cost. Producing, costing, and pricing of menus is a must for this position. 

Main area of Responsibilities:

• Ensure that the kitchen is prepared for maximum productivity.
• Train, develop and motivate the staff to meet and exceed established food preparation standards on a consistent basis and prepare them for advancement in the culinary arts.
• Teach preparation according to well defined recipes and follow up improving the “product” constantly.
• Introduce a variety of new international and Caribbean fusion dishes.
• Exceptional leadership skills, providing a positive work environment, counselling employees, including setting performance standards, demonstrating a professional approach and dedication to the position.
• Produce top industry standard menus for both the restaurant and events as needed and in a timely manner.
• Must be able to provide direction and hands on assistance for all day-to-day operations in the kitchen.
• Utilizes interpersonal and communication skills to lead the kitchen staff and communicate with management.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards, both in and outside of the kitchen and the appliances that are used, during and at the end of each shift. 
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensures all kitchen employees maintain required food handling and sanitation certifications and practices.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Create and utilize food costing reports with key kitchen/restaurant staff and management.
• Review weekly and monthly schedules to meet forecast and budget.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.