Job Description

Major goal - The Head Chef is responsible for heading the culinary and research development efforts of artichoke, such that the menu reflects the brand's inspiration and desire to engage with customers.

Reports to - Director

To achieve this, the Head Chef:

Menu development, production and control

Needs to uphold and manage the overall brand vision of artichoke Manages the monthly menu and all menu changes as approved by the Director Determines menu modifications to accommodate any dietary restrictions and requirements from customers Ensures that each station is well run and managed during meal services Initiates and chairs menu development meetings with internal and external stakeholders such as FOH team members and customers

Purchasing & supply

Oversees supplier relationships and regularly reviewing them for product quality, to identify new products and price adjustments Regularly identifies and selects new suppliers with the Sous Chef Regularly reviews storage procedures and stock rotation established by the Sous Chef Controls and documents food costs, and working out profit margins for every item on the food menu alongside the Sous Chef

Staff supervision, productivity and morale

Possesses an overall positive attitude towards work, ensures high productivity and good staff morale and regularly seeking from management what is expected of everyone Responds to and treats colleagues with professional respect and courtesy Cross checks weekly/monthly staff roster set by the Sous Chef to ensure that it is within labour budget Establishes a kitchen team that is able to operate smoothly and independent of his/her presence Motivates, challenges and mentors his/her peers challenging through regular in person communication. As such it is critical that he/she is aware of the professional goals and challenges of each kitchen team member Spearheads kitchen team's biannual performance reviews and sees it through from start to finish Assists with staff retention, new staff selection, recruitment and onboarding

Hygiene, food safety and equipment maintenance

Kept up to date with all statutory requirements regarding food preparation operations, and occupational health and safety guidelines Regularly reviews kitchen cleaning, sanitising and maintenance schedule, ensures that it is properly followed through and makes adjustments where necessary Prevents abuse of operating equipment and other company services

Others

Attends and actively contributes to meetings as required * Performs any other duties and responsibilities that may be assigned by the management