Head Chef - LITO
Head Chef - LITO
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Salary Not Disclosed
1 Vacancy
Job Description
As the Head Chef of LITO Restaurant you will lead our culinary team in delivering exceptional dining experiences for our guests. You will be responsible for menu creation kitchen management and maintaining the highest standards of food quality and presentation. Your role is crucial in ensuring the restaurants success and aligning with the hotels overall vision.
- Oversee the daily kitchen operations ensuring smooth and efficient service.
- Oversee the setup execution and breakdown of BOH area.
- Actively participate in Precinctwide initiatives and activations.
- Monitor and ensure adherence to health safety and legal requirements for all events.
- Plan and execute special events promotions and themed nights to drive business.
- Collaborate with hotel management to align restaurant operations with overall hotel goals and promotions.
- Design and develop creative and seasonal menus that align with the restaurants concept and guest preferences.
- Collaborate with the Culinary Director/Executive Chef or F&B management to update and refine the menu as needed.
- Oversee inventory management including ordering receiving and storage of food and supplies.
- Monitor food costs manage budgets and identify opportunities for cost savings without compromising quality.
Team Leadership and Development
- Recruit train lead and support the BOH Team fostering a culture of excellence and collaboration.
- Develop and implement training programs to enhance the teams skills and knowledge in event planning and execution.
- Provide ongoing support feedback and guidance to the team promoting professional growth and a high standard of performance.
- Schedule team member and manage labour costs to meet operational needs.
- Conduct performance evaluations provide feedback and address any staff issues or concerns.
- Coordinate with frontofhouse team member to ensure seamless communication and service.
- Ensure biannual talent review is conducted utilising the Ennismore performance review system and ensuring the appropriate documentation is maintained to the required standard; correct performance issues and counsel as required.
- Ensure all team members under direct supervision are managed in accordance to the relevant industry award agreement.
- Participate in scheduled compliance training and development programs provided by Ennismore.
Qualifications :
- Culinary degree or equivalent professional experience required.
- Minimum of 10 years of experience in a highvolume restaurant kitchen with at least 5 years in a leadership role.
- Proven experience in menu development team management and cost control.
- Exceptional culinary skills and a strong understanding of food trends and techniques.
- Strong leadership and team management abilities.
- Excellent organizational and multitasking skills.
- Ability to work under pressure and handle stressful situations effectively.
- Food Safety Certification is desirable.
- Must have Full Australian Working Rights.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
