Chief Cook - Vinmar International

Position Summary:

As a Chief Cook at Vinmar International, you will be responsible for overseeing all aspects of the culinary operations and leading a team of talented cooks. Your role will involve menu planning, food preparation, ensuring the quality and consistency of dishes, managing inventory, and maintaining a safe and hygienic kitchen environment. The ideal candidate will have a passion for cooking, strong leadership qualities, and a commitment to delivering exceptional dining experiences.

This role reports to the Food Services Manager.

Key Responsibilities:

1. Menu Planning: Develop and create menus that cater to different dietary preferences, ensuring variety and innovation.
2. Food Preparation: Oversee food preparation activities, including cooking, seasoning, and portioning, to ensure high-quality and consistent taste.
3. Ingredient Sourcing: Collaborate with suppliers to source fresh, local, and high-quality ingredients for use in meal preparation.
4. Inventory Management: Manage inventory levels, track stock, and place orders to replenish supplies in a timely manner.
5. Cost Control: Monitor food costs, implement cost-saving measures, and minimize wastage to achieve budgetary targets.
6. Staff Training and Development: Train and coach kitchen staff on food preparation techniques, safety protocols, and maintaining hygiene standards.
7. Quality Assurance: Ensure that all dishes meet the highest quality standards, are visually appealing, and are presented in a timely manner.
8. Health and Safety Compliance: Adhere to health and safety regulations, maintain sanitary kitchen conditions, and enforce proper food handling practices.
9. Menu Testing and Refinement: Continuously evaluate menu offerings, gather feedback from customers, and make adjustments to improve customer satisfaction.
10. Equipment Maintenance: Oversee the maintenance and cleanliness of kitchen equipment, ensuring it is in optimal working condition.
11. Team Collaboration: Collaborate with other departments, such as Dining Services, to coordinate food service logistics and meet customer expectations.
12. Continuous Improvement: Stay updated with industry trends, new techniques, and culinary advancements to enhance the dining experience.

Requirements

• Proven experience as a Head Chef, Executive Chef, or similar role in a high-volume culinary establishment.
• Culinary degree or equivalent certification from a recognized culinary institution.
• Demonstrated expertise in diverse cuisines and food preparation techniques.
• Strong leadership abilities, with the capacity to motivate and inspire a team.
• Excellent knowledge of food safety and sanitation regulations.
• Ability to manage inventory and control food costs effectively.
• Proven ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Exceptional organizational, time management, and problem-solving skills.
• Creativity and a passion for delivering memorable dining experiences.
• Excellent communication and interpersonal skills.
• Flexibility to work evenings, weekends, and holidays as required.
• Valid food handler's certification.