Head Chef

As a Head Chef, you'll be the culinary mastermind behind the kitchen, leading a talented team of cooks and ensuring the success of our entire food operation. You'll play a key role in shaping the restaurant's culinary identity, overseeing all aspects of food production, from menu development and recipe creation to kitchen operations, quality control, and staff training.

In this role, you’ll be responsible for fostering a positive and collaborative work environment in the kitchen, motivating and coaching your team to achieve their full potential. Your passion for food, combined with your strong business acumen, will be essential in developing menus that are both innovative and profitable.

Furthermore, you will be instrumental in building a strong foundation of character development within the organization by embodying Mad Monkey core values: Curiosity, Positivity, Courage, Sincerity, Family Spirit, and Diversity, Inclusion, and Sustainability. Your commitment to these values will contribute to creating a positive and inclusive work culture that promotes growth, innovation, and success.

RESPONSIBILITIES Culinary Leadership & Menu Development

Develop and curate innovative and seasonally-inspired menus that align with the restaurant's concept and target audience.

Continuously research and experiment with new flavors and techniques to keep the menu exciting.

Ensure menu profitability through cost control measures and menu pricing strategies.

Ensure menu items are cost-effective, utilizing available ingredients and minimizing waste.

Oversee recipe development, standardization, and portion control.

Stay informed about current culinary trends.

Develop and implement food cost controls to ensure profitability.

Kitchen Operations & Team Management

Oversee the overall kitchen operations.

Lead, motivate, and train a team of cooks, ensuring a positive and productive work environment.

Delegate tasks effectively, schedule staff, and maintain a clean and organized kitchen.

Conduct performance reviews and provide ongoing coaching and development opportunities for your team.

Ensure adherence to all health and safety regulations and best practices.

Foster a culture of teamwork and collaboration in the kitchen, promoting open communication and mutual respect among staff.

Ensure adherence to all health and safety regulations and best practices.

Implement safe food handling procedures and maintain a clean and sanitized kitchen environment.

Inventory Management & Quality Control

Develop and implement systems for managing inventory levels, minimizing waste, and optimizing purchasing decisions.

Implement a FIFO (First-In, First-Out) system to ensure proper stock rotation.

Maintain high standards for food quality, presentation, and taste.

Conduct regular kitchen inspections and implement corrective actions as necessary.

Source high-quality ingredients from reputable vendors, negotiating prices when possible.

Communication & Collaboration

Collaborate effectively with the Food & Restaurant Manager to ensure seamless coordination between kitchen and service.

Communicate menu changes and specials to service staff, ensuring they can accurately represent the culinary offerings to guests.

Maintain open communication with vendors and suppliers.

Build strong relationships with vendors to ensure consistent quality and reliable supply.

Health and Safety

Proactively support the company's health and safety program.

Ensure all team members understand their health and safety responsibilities as outlined in the company's Health and Safety Policy, and monitor compliance with its procedures.

Be aware of and comply with safe working practices as laid down in the Health and Safety Policy applicable to your workplace. This includes awareness of any specific hazards.

Mandatory use of appropriate personal protective clothing (PPE) provided or recommended by the company is required across all applicable departments.

Report any building, plant, or equipment defects according to hostel procedures.

Ensure immediate reporting of any accidents involving team members, customers, or visitors according to established procedures. Promote awareness of these procedures across the division.

Attend mandatory fire and relevant health and safety training.

Be fully conversant with and abide by all fire and health and safety rules. Ensure effective management of these aspects across the operation.

Maintain thorough familiarity with all risk assessments for your departments, COSHH regulations, and fire/bomb procedures.

Ensure your team stays up-to-date and proactively manages their responsibilities in these areas.

SKILLS AND QUALIFICATIONS

Proven experience as a Head Chef, with a strong background in Western cuisine.

Culinary diploma / degree or equivalent experience

Knowledge of various cuisines, culinary techniques, food preparation methods, and kitchen equipment operation

Strong leadership and team-building skills

Ability to thrive in a fast-paced and demanding environment

Keen attention to detail and ability to deliver consistently high-quality dishes

Ability to create innovative and appealing menus that align with the restaurant's concept and budget

Knowledge of food cost control, food safety standards and inventory management systems

Excellent organizational and management skills, capable of leading a team through the excitement and challenges of a restaurant opening.

A passionate leader ready to be part of a brand-new opening team, creating buzz and excitement around our launch

Flexibility to work evenings, weekends, and holidays as required.

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