The Head Chef is a vital part of the leadership team and is in charge of overseeing the overall direction and strategy of the restaurant's culinary offerings. In addition to taking a hands-on approach to effective resource coordination in the kitchen, he or she possesses the ability to inspire, motivate, and harness the team's culinary expertise and skills. The ability to think outside the box, the willingness to explore the unexplored territory, and the ability to set a good example for others.
Reporting to the General Manager, the Head Chef is expected to:
• Develop and uphold a cutting-edge culinary strategy that reflects a potential role to play in putting the plans into action quickly, profitably, and effectively.
• Develop, implement, and evaluate new menu options that are consistent with The Foreign Project brand concept to keep the menu exciting for all patrons and to encourage high levels of guest satisfaction and favorable reviews of the customers' culinary offerings.
• Keep up with new culinary innovations and is responsible for making decisions regarding the menu, including but not limited to, menu items, pricing, flavors, and cuisine characteristics, and presentation.
• Find ways to streamline and improve the current menu items and products. Develop a plan for the time and work required to implement new menu items, and give the regular leadership feedback to increase revenue and profit.
• Collaboration is required to ensure the smooth coordination and successful implementation of all cross-functional goals and deadlines.
• In charge of overseeing all kitchen operations and making sure that standards for food safety, hygiene, and food preparation are always upheld.
• Develop a comprehensive cost management strategy for market list products and daily inventories. To maximize profits while maintaining The Foreign Project's brand standards and/or customer expectations, ensure proper and efficient expense management and cost controls.
• Capable of engaging in confident interactions with the media and visitors to promote the brand, its ideas, and the food served at each individual restaurant.
• The development of the culinary team and The Foreign Project Group will be fueled by strong leadership, mentoring, and coaching.
