Head Chef Job Aero Club

Hotel Jobs. Aero Club Jobs

Duties and Responsibilities

• Menu – Develop a uniquely succulent menu incorporating local and international culinary cuisines that are able to appeal to different member segments incorporating starters, main courses, dessert and more.
• Leadership – Develop a team ethos that will guide the kitchen staff that focuses on empowerment and teamwork while fostering a culture of care, respect, and curiosity—championing Aero Club’s culture by nurturing strong interpersonal connections, open communication, and a shared sense of purpose within the team. Lead by example in food preparation, advanced cooking techniques, and presentation—ensuring every dish meets Aero Club’s quality and visual standards
• Management – Be a bridge between kitchen staff, members, waiting staff and management.
• Health and Safety – Oversee the adherence to local and national health code standards for the kitchen and staff. Maintain all kitchen equipment in excellent working condition through regular cleaning, inspection, and troubleshooting; coordinate repairs and replacements as needed
• Inventory – Work with the team in developing and maintain inventory and resource roster while developing strong supplier relationships to ensure consistent sourcing of high-quality, locally available ingredients that align with Aero Club’s sustainability goals and flavor standards.
• Day to Day Management – Oversee daily kitchen operations, ensuring consistency, efficiency, and adherence to service standards while monitoring supply levels and ensuring availability without overstocking or tying up cash flow.
• Sustainability – Support sustainability goals through waste reduction practices, energy-efficient operations, and optimized use of storage and prep areas.
• Financial Resource Management – Track and analyze gross profit margins across menu categories; collaborate with the Accounts Team to optimize pricing strategies based on cost trends, customer preferences, and volume data. Monitor net profit performance of the kitchen operation by controlling costs, maximizing output during high-volume periods (e.g. conferences/events), and minimizing waste.

Essential Skills, Qualifications and Competencies

• Education – Culinary degree and or certification from a local or international institution.
• Leadership skills – Experience and certification in leadership and management.
• Work Experience – Over ten years working as a chef with teams of varying sizes across different demographics and nationalities. An understanding for of how private/high-end members’ clubs operate specifically with regard to F&B, will be and added advantage.
• Technical Expertise – Knowledge of local and international culinary practices
• Strong organizational and communication skills – Ability to lead a team with precision, attention to detail while working under pressure and solving problems as and when they arise.
• Ethics – Demonstrates integrity, dependability, responsibility, accountability, self-awareness, work ethic, empathy, and professionalism.
• Computer Literacy – Basic proficiency in computer skills and Microsoft applications (Word, PowerPoint, Excel, email)

How to Apply

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