Head Chef

Duties & Responsibilities :

• Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOP’s and production standards
• Maximizes profitability by ensuring accurate, efficient processing of orders and production of all menu items in line with the Company’s production and quality standards
• Ensures the kitchen procedures and standards are implemented and monitored effectively
• Overall responsibility for food quality
• Responsibility for promoting the Company’s culture, including adherence to, and promotion of, the Company’s Policies, Mission and Values
• Ensures correct use and maintenance of all kitchen equipment
• Ensures that all kitchen operations are adequately stocked all times, while controlling usage and wastage
• Manage, plan, guide and develop all kitchen staff
• Quality Control - Rectify any issues identified concerning food quality, consistency or taste
• Perform necessary administrative duties – Stock orders, Appraisals, Inter dept. planning
• Ensure all kitchen operations are in compliance with applicable Health & Safety regulations and standards
• Maintain a positive and professional approach with all co-workers and customers
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
• Be fully in charge of hiring, managing and training kitchen staff
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• To carry out all the roles and responsibilities of all the junior levels as per business requirement.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
• Audits inventory levels to ensure product availability, and orders products as necessary on a daily, weekly and monthly basis
• Ensures inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management
• Monitor inventory levels of commonly used items.
• Look for ways to reduce spoilage of infrequently used items.
• Regularly meets with Branch Manager and discusses guest feedback, wastage and restaurant activities to maximise quality, service and efficiency; ensures a high level of communication between Service and Kitchen teams
• Strictly ensures that Company policies and procedures regarding the handling of cash, property, products and equipment are followed at all times and without compromise
• Remains aware and attentive, to ensure safe working conditions and environment is maintained
• Remains alert to operational and human resource requirements, presenting requests for additional resources to management in detail and with sufficient time to effect.
• Actively sources and refers all potential candidates to HR
• Ensure all information and notices provided by HR or Senior Management are appropriately communicated to all staff as necessary and appropriate;
• Ensures high level of communication, understanding and compliance to all policies and procedures by the Branch team
• Identifies and establishes sources of strategic alliances and partnerships
• Liaises with potential products and services providers to obtain new information, prices and product information
• Liaises with HR department for Training and Development needs and requirements of the team
• Attends applicable and approved networking events to represent the Company
• Interacts with all guests
• Ensuring all processes and procedures within the restaurant are captured and are well documented and updated on a regular basis
• Ensures all paperwork is kept in meticulous order and correctly executed within the Branch, complying with all management information and reporting requests and in compliance with legal / regulatory standards / requests
• Ensures that all documentations are up to date and the team is following and are audited as per the set benchmarks on a regular basis
• Ensures that the team use only the hardware and software systems as provided by the Company for all communications, information and data storage p