Head Chef

KITCHEN LEADERSHIP: 

• The Head Chef needs to oversee all kitchen operations for one or more outlets, ensuring smooth, high quality food production and service.

TEAM MANAGEMENT:

• Lead, train and inspire the culinary team to deliver exceptional quality, consistency and creativity, while fostering a positive work culture.

MENU DEVELOPMENT:

• Create and implement menus that align with the group's brand identity, incorporating Mediterranean influences in collaboration with the Executive Chef.

FINANCIAL OVERSIGHT: 

• Manage food costing, portion control and profitability targets while maintaining high culinary standards.

COMPLIANCE:

• Ensure all food production adheres to HACCP and Maltese food safety regulations.

DAILY OPERATIONS: 

• Supervise preparation, cooking and service to ensure efficiency and consistency.

COLLABORATION:

• Work closely with restaurant managers and front of house teams to ensure seamless communication and service flow.

INVENTORY & SUPPLIES: 

• Control stock levels, manage ordering and maintain supplier relationships to ensure quality and cost efficiency.

HYGIENE & MAINTENANCE: 

• Monitor kitchen hygiene, equipement functionality and maintenance standards.

STAFF RECRUITMENT & TRAINING: 

• Recruit, train and evaluate kitchen staff, managing schedule and labour costs effectively.

EVENT & INNOVATION:

• Lead menu tastings, new dish launches and special event catering, while staying informed on culinary trends and local produce to enhance offerings.

QUALITY CONTROL:

• Maintain strict standards for presentation, portion size and flavour balance across all dishes.

CONSISTENCY & EXCELLENCE: 

• Drive culinary excellence and consistency across all Bounce Catering Group outlets.

SUSTAINABILITY:

• Support sustainability and waste reduction initiatives in the kitchen.

STRATEGIC COLLABORATION: 

• Report to the Executive Chef and contribute to long term menu and business development strategies.