To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining operations briefings to discuss any day to day issues and resolve any matters.
To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
To check on quality of food received as per the market list and to store items as per the designated specifications.
To control and minimize wastage of food by adopting the following steps: Maintain a minimum inventory of food & to achieve budgeted food cost. Utilization of food surplus without affecting quality and guest experience. Portion control.
To suggest ideas for set-ups and displays.
To ensure that standard recipes are followed and understood through personal involvement.
To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
To handle guest complaints (on food) and follow up with the restaurant manager.
To check the standard of prepared food.
To analyse and monitor the menus and products of competitors.
To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
To coordinate with the management in the supervision and co-ordination of the following: Preparation and development of products Brainstorming with departments Overseeing the expansion of the restaurants.
Planning any development which may improve the marketing strategy of the restaurant.
To perform duties common to all supervisors and any other duties as may be assigned by the management.
Job Requirements:
Proven experience a Assistant Head Chef or Head Chef with at least 5 years of experience in western cuisines.
Strong knowledge of culinary techniques, menu planning, and kitchen operations.
Leadership and team management skills.
Ability to work under pressure in a fast-paced environment.
