AREA CHEF

Key Relationships

Reporting directly to the Director, the Area Chef/ Chef De Cuisine will ensure standardization of food quality by outlets, disseminate information, feedback and comments from staff and coordinate with other departments on culinary-related matters, oversee the central production kitchen.

Job Objectives

The Area Chef/ Chef De Cuisine will be in a position of considerable responsibility and trust. He will be responsible for developing new cuisine, and ensuring culinary standards are met. In addition, together with Ops Team/ Directors, the incumbent must identify opportunities and providing feedback on market conditions and customer preferences. The incumbent is also responsible in maintaining food quality and standards across different outlets.

Job Duties and Responsibilities

• Knowing how to manage the daily operations of the restaurant's kitchen
• Responsible for the running and the supervision of food preparation to ensure that food quality standards are met when delivered from production kitchen to outlets, to clients.
• Ensure that Kitchen Task Cycle is met.
• Perform paperwork duties
• Conduct/ Reinforce training for chefs/ cooks
• Monitor chefs/ cooks performance
• Investigate customers complains
• Inspect facilities or equipment for regulatory compliance
• Oversees work progress to verify safety or conformance to standards
• Planning of ala-carte menu and monthly promotion menu
• Check the quality of raw and cooked food products to ensure that standards are met
• Monitor sanitation practices to ensure that chefs/ cooks follow standards and regulations
• Demonstrate new cooking techniques and equipment to chefs/ cooks