A Royal Experience in Every Bite.

EXPERIENCE WE ARE HIRING!

JOIN OUR TEAM & BE PART OF THE ROYAL EXPERIENCE.

Head Chef

The Head Chef is the leader of the kitchen, responsible for menu creation, staff management, food quality, and overall kitchen operations.

• Menu Planning: Design and develop menus, including daily specials, seasonal offerings, and new dishes, ensuring variety, quality, and cost-effectiveness.
• Kitchen Management: Oversee all kitchen operations, including food preparation, cooking, plating, and presentation, ensuring consistency and high standards.
• Staff Supervision: Recruit, train, supervise, and schedule kitchen staff, including cooks, assistants, and stewards, and conduct performance evaluations.
• Quality Control: Ensure all food meets quality, taste, and presentation standards before leaving the kitchen.
• Inventory and Cost Control: Manage food inventory, monitor stock levels, minimize waste, and control food costs to maintain profitability.
• Hygiene and Safety: Enforce strict adherence to food safety, hygiene, and sanitation standards, including HACCP protocols.
• Supplier Coordination: Liaise with suppliers and procurement to ensure timely delivery of quality ingredients.
• Health and Safety Compliance: Ensure compliance with all health, safety, and licensing regulations in the kitchen.
• Menu Costing: Calculate food costs and set menu prices in collaboration with management.
• Innovation: Stay updated on culinary trends and introduce new techniques and dishes to enhance the menu.
• Collaboration: Work closely with the Restaurant Manager and front-of-house team to ensure seamless service.

OUR PASSIONATE TEAM BE PART OF ROYAL SERVICE AND DELIVER EVERYDAY!

WHY JOIN ROYAL BISTRO CAFE AND RESTAURANT-MENGO? FRIENDLY & SUPPORTIVE TEAM, REWARDING ENVIRONMENT, GROWTH & DEVELOPMENT OPPORTUNITIES, CAREER PATHS.

• Design and develop menus, including daily specials, seasonal offerings, and new dishes, ensuring variety, quality, and cost-effectiveness.
• Oversee all kitchen operations, including food preparation, cooking, plating, and presentation, ensuring consistency and high standards.
• Recruit, train, supervise, and schedule kitchen staff, including cooks, assistants, and stewards, and conduct performance evaluations.
• Ensure all food meets quality, taste, and presentation standards before leaving the kitchen.
• Manage food inventory, monitor stock levels, minimize waste, and control food costs to maintain profitability.
• Enforce strict adherence to food safety, hygiene, and sanitation standards, including HACCP protocols.
• Liaise with suppliers and procurement to ensure timely delivery of quality ingredients.
• Ensure compliance with all health, safety, and licensing regulations in the kitchen.
• Calculate food costs and set menu prices in collaboration with management.
• Stay updated on culinary trends and introduce new techniques and dishes to enhance the menu.
• Work closely with the Restaurant Manager and front-of-house team to ensure seamless service.