Head Chef ( Place In Gili Trawangan)

The Head Chef is responsible for overseeing the daily operations of the kitchen, ensuring the quality and presentation of dishes, managing kitchen staff, and maintaining a safe and hygienic culinary environment. The Head Chef will also be responsible for menu planning, inventory management, and cost control.

Key Responsibilities:

1. Menu Planning and Development:
- Create innovative and appealing menus that reflect culinary trends and guest preferences.
- Collaborate with management to develop seasonal and special event menus.

2. Kitchen Operations:
- Oversee daily kitchen operations, including food preparation, cooking, and presentation.
- Ensure consistency in food quality, taste, and presentation.
- Monitor portion control and waste management to maintain profitability.

3. Staff Management and Training:
- Recruit, train, and supervise kitchen staff, ensuring adherence to recipes, techniques, and safety procedures.
- Conduct regular performance evaluations and provide feedback to kitchen team members.
- Foster a positive and collaborative work environment.

4. Inventory and Cost Control:
- Manage inventory levels and order supplies as needed to maintain optimal stock levels.
- Monitor food and labor costs to ensure budgetary compliance and profitability.
- Implement cost-saving measures without compromising quality.

5. Health and Safety Compliance:
- Ensure compliance with health and safety regulations and maintain a clean and sanitary kitchen environment.
- Monitor kitchen equipment for proper functionality and arrange for repairs or replacements as needed.
- Train staff on proper food handling, storage, and safety practices.

6.Customer Relations:
- Work closely with front-of-house staff to ensure seamless service and guest satisfaction.
- Address customer feedback and resolve any issues or complaints related to the kitchen or food quality.

Qualifications:
- Proven experience as a Head Chef or Executive Chef in a similar role.
- Culinary degree or equivalent certification.
- Strong knowledge of various cooking techniques, cuisines, and culinary trends.
- Excellent leadership and interpersonal skills.
- Ability to multitask and work efficiently in a fast-paced environment.
- Proficient in Microsoft Office and kitchen management software.
- Strong organizational and problem-solving abilities.