Job Type: Permanent position | Full time position
Job Description
POSITION DESCRIPTION JOB TITLE: Head Chef JOB TYPE: Full Time REPORTS TO: Director/Group Head Chef LOCATION: Maha Restaurant, 21 Bond Street, Melbourne, **** ROLE: The Head Chef will oversee and manage the daily operations of the kitchen.
They will effectively manage all staff under their supervision ensuring each level has clear guidance and instruction on what is expected of them and understands how to achieve these targets.
As part of this the Head Chef will guide, oversee, and actively train all staff in their team to perform their roles and drive growth and development.
The Head Chef will be ultimately responsible for all ordering procedures ensuring that produce is of suitable quality, price, and quantity to fit the needs of the venue and adhere to the budget.
The Head Chef will achieve the food cost targets of the venue and where possible negotiate the best prices for products from suppliers.
The Head Chef will monitor and manage staff costs through effective rostering, adhering to break times and maximising productivity.
Minimising wastage will be a key part of the Head Chef's role.
They will ensure that all sections of the kitchen are using produce efficiently and install practices and systems to achieve this and control costs.
The hygiene, food safety, and sanitisation of the kitchen will be correctly managed by the Head Chef to always ensure compliance and the highest standards.
All relevant paperwork must be managed by the Head Chef making sure that those responsible within in the team are completing required documents in good time and correctly.
The Head Chef will liaise with and communicate effectively with the front of house team to ensure that guests are receiving exceptional experiences that exceed expectation.
The Head Chef will create innovative and creative dishes that match the style and food culture of the venue.
MAIN DUTIES/RESPONSIBILITIES:
Oversee and direct all day-to-day operations of the kitchen
Lead the training, development, and growth of all staff in all areas of the kitchen setting targets and monitoring performance
Educate and pass on knowledge to staff on the fundamentals of cooking and excellent plate presentation




Empower kitchen team to make decisions, develop, take on responsibility and meet clearly defined goals and objectives
Ensure all preparation is done according to well defined recipes demonstrating consistency and meeting quality standards
Constantly looks for ways to improve all aspects of kitchen operations
Constantly strives to improve and refine plating and the quality of dishes produced in the kitchen
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
Have detailed understanding of every role within the kitchen to cover sections or select appropriate replacements in the absence of staff and delegate effectively
Utilizes interpersonal and communication skills to guide, lead, and influence kitchen staff
Make sound financial and business decisions to achieve budget targets and ensure kitchen team are doing the same
Provide and support 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
Continuously review staffing levels and rostering to ensure guest service, operational needs and financial objectives are met
Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
Recognise and source superior quality produce considering flavour, provenance, sustainability, and cost by maintaining strong relationships with suppliers
Ensure compliance with food handling, hygiene, and sanitation standards
Maintain accurate records in accordance with all food safety requirements




Ensure all equipment in the kitchen is properly maintained and in working order in accordance with local Health department
Ensure kitchen team demonstrate exemplary standards of grooming, hygiene, and sanitation and ensure employees maintain all food handling and sanitation certifications
Develop and maintain a high standard of procedure of purchasing, receiving, preparation, production and presentation of food
Maintain food storage standards in the kitchen
Interact with front of house to obtain feedback on food quality, presentation, and service levels,
Maintain a good relationship between back and front of house to ensure a healthy working workplace and the best dining experience for guests
Actively responds to and handles guest problems and complaints
Follows and enforces all applicable safety procedures specified for all kitchen staff
Analyse, understand, and discuss all daily, weekly, and monthly food cost reports with key F&B; team members to find ways of improving results
Able to perform additional duties as requested by management when required.
Ensure disciplinary procedures and documentation are completed according to management guidelines set by the restaurant
Play a lead role in the recruitment of new employees in the kitchen
PERFORMANCE GOALS:
Continuously action and uphold the employers mission statement and core values
Adhere to and uphold all company policies and procedures
Integrate with team members and work collaboratively to achieve restaurant goals
Communicate effectively and appropriately with all colleagues
Maintain high levels of personal presentation, hygiene, and grooming
Observe high levels of punctuality
Demonstrate a consistent attitude and look to encourage and motivate colleagues
Achieve the budgeted food cost targets set by the Group Head Chef
Achieve the budgeted wage cost targets set by the Group Head Chef
Install and drive a culture of learning, training, growth, and development in the kitchen
Monitor stock levels, orders, pricing, and wastage to effectively control costs
Demonstrate honesty, integrity, and lead by example
Create and develop new menu items in accordance with timeframes set by the Director/Group Head Chef
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