Head Chef

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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