CHEF/ CHEF DE PARTIE

Roles & Responsibilities

Main Mission statement: Ensure that quality culinary dishes are being served on an efficient schedule and to boost overall profitability of the company.

Objective

Strong Leadership

Maximise productivity of kitchen staff

Effective Food and labour cost control

Summary

The executive chef/ Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Essential Functions

Inspection

1) Make periodic and regular inspections of all kitchen units to observe quality of food

preparation and service food appearance and cleanliness and sanitation of

production and service areas, and employee appearance.

2) Oversees all outgoing food from the kitchen, its presentation, the final touch,

quality and taste are in accordance with the given recipes.

3) Ensure buffet services are running efficiently and food are top up to match the

respective customers in strength.

4) Wastage control and recycle of food are done within hygiene boundary.

Receiving

5) Oversee delivery of food supplies, checking the freshness of products, stocking

of goods into respective areas and ensure that inventory control and management

are in place.

6) Ensure ordering of goods are done with only approved suppliers and purchases

are made in advance of events.

Training and Communication

7) Train, develop and motivate culinary staffs to meet and exceed established food

preparation standards on a consistent basis.

8) Coordinate and provide direction for all day-to-day operation's daily activities of

cooks and task allocation for special events.

9) Understand staff positions well enough to p[erform duties in their absence or

determine suitable replacement to fill gaps.

10) Coordinate all training activities for kitchen, including the identification of training

needs and assist QA department in the design and implementation of programs

to address these deficiencies among kitchen staffs.

11) Conduct daily briefing to update on buffet setup/events, current operation

concerns and upcoming promotions.

12) Interacts with guests to obtain feedback on food quality, presentation and service

levels.

13) Actively responds to and handles guest problems and complaints.

Administrative

14) Develop recipes and portion specifications in accordance with customer tastes,

market demands, product specifications, ease of preparation and established

procedures and budgetary constraints participate in menu modification, creation

of new menu, planning activities to include the determination of purchasing

specifications, product and recipe testing and menu development.

15) Assist operation managers as requested in areas such as plate presentation,

special function menu planning for buffet service including weddings and events.

16) Keep time attendances of all kitchen staffs and ensure punctuality is in place.

17) Manage roster planning, review staffing levels to ensure operational needs and

objectives are met. Including any shortfall in manpower are plugged effectively.

Maintenances

18) Ensure all essential equipment and utensils are kept checked and regular

servicing and maintenances program is in place.

19) Ensure collective responsibilities for safekeeping of cooking utensils is practised

by all kitchen colleagues.

20) Perform other related duties incidental to the work described herein.

Breakfast Buffet

1) Support egg station during breakfast

2) Inspect food presentation

3) Ensure refilling of buffet is done

4) Request for clean up at the end of breakfast

5) Inspect buffet setting and presentation

Lunch & Dinner

1) Check buffet setting and presentation

2) Inspect deco planning

3) Support live station with live cooking of Fried Rice, Mee goreng, and grilling of

Satay

4) Set up of Salad station and dessert counter

5) Putting final touch on outgoing buffet food

6) Request for food top up from kitchen

7) Assist Ali Jinna in sending out purchase request to suppliers

8) Fruit carving for display

9) Assist with cutting fruits

10) Briefing for kitchen staffs