Head Chef – Cafe Havana Group of Restaurants | Job Description

About Cafe Havana Group of Restaurants

Position Overview

Job Purpose

Key Responsibilities

• Manage daily kitchen operations and food preparation activities.
• Ensure all meals are prepared according to restaurant recipes, standards, and presentation requirements.
• Maintain consistent:
  • Food quality
  • Portion sizes
  • Taste
  • Presentation standards
• Monitor cooking processes and ensure timely meal delivery.
• Oversee kitchen workflow during busy service periods.
• Ensure efficient coordination between kitchen sections.

2. Kitchen Team Leadership and Staff Management

• Supervise, train, and motivate kitchen staff.
• Develop a productive and positive kitchen environment.
• Prepare staff schedules and coordinate kitchen duties.
• Monitor employee performance and provide guidance.
• Mentor junior chefs and kitchen team members.
• Promote teamwork, discipline, and professionalism.

3. Food Cost and Inventory Control

• Monitor kitchen stock levels and ingredient availability.
• Manage food ordering and supplier coordination.
• Control food costs through effective planning and usage.
• Monitor portion control to reduce wastage.
• Maintain accurate inventory records.
• Ensure proper storage of food supplies.
• Identify opportunities to improve kitchen efficiency.

4. Menu Development and Culinary Innovation

• Design and update restaurant menus.
• Create new recipes and food concepts.
• Develop seasonal specials and promotional dishes.
• Improve existing dishes based on:
  • Customer feedback
  • Market trends
  • Culinary standards
• Experiment with new flavors, ingredients, and presentation styles.
• Support the restaurant’s goal of providing unique dining experiences.

5. Food Safety, Hygiene and Sanitation Compliance

• Ensure strict compliance with food safety regulations.
• Maintain high standards of kitchen cleanliness and hygiene.
• Ensure proper handling, preparation, and storage of food.
• Monitor sanitation practices among kitchen staff.
• Ensure compliance with health inspection requirements.
• Promote safe food handling procedures.

6. Cross-Department Collaboration

• Work closely with:
  • Restaurant management
  • Front-of-house teams
  • Suppliers
  • Service staff
• Coordinate kitchen operations to ensure smooth restaurant service.
• Support planning for special events and high-volume periods.
• Communicate kitchen requirements and operational challenges.

Minimum Qualifications and Requirements

• Professional Certificate in:
  • Culinary Arts
  • Food Production
  • Hospitality Management

Professional Experience

• Head Chef role
• Sous Chef position
• Senior kitchen management role

• High-volume restaurants
• Hotels
• Upscale dining establishments
• Hospitality environments

Technical and Culinary Skills Required

• Strong knowledge of cooking techniques.
• Excellent understanding of:
  • Flavor combinations
  • Food preparation methods
  • Food presentation
  • Menu planning
• Ability to manage kitchen operations.
• Knowledge of:
  • Food costing
  • Inventory management
  • Portion control
  • Kitchen scheduling
• Understanding of food safety and sanitation standards.

Key Competencies and Skills

• Strong leadership abilities.
• Excellent time management skills.
• Creativity and passion for cooking.
• Strong problem-solving skills.
• Ability to work under pressure.
• Excellent communication skills.
• Team management skills.
• Attention to detail.
• Ability to maintain quality standards.
• Customer-focused approach.
• Professional attitude and discipline.

Career Growth Opportunities

• Executive Chef
• Kitchen Manager
• Culinary Director
• Restaurant Operations Manager
• Hospitality Management Roles

How to Apply