Head Chef

Job Summary:

Responsible for supervision and production of all items in The Food Block and Bar dining

Key Areas:

• Human Resources

• Communication

• General Duties

• Stock Control

• Profitability

• Technology/ Computers

• Hygiene, Sanitation and Safety

Special Duties/Tasks.

As a specialty chef maintain a very high standard in terms of Peruvian, Mexican, Spanish and Latin America cuisine.

a) Control of quality and quantity of produced items.

- Controls quantity by adjusting production according to projected covers,

- Controls quality of produced product by overseeing preparation and maintenance of recipe cards.

- Controls portion and presentation.

- Obtains guest feedback by maintaining active presentation in outlets during operating hours.

- Directly involved in food cost forecasting and control.

b) Menu Planning & Theme Events

Regularly reviews existing menus and cycles with Restaurant manager

- Proposes new items, and coordinates menu development.

- Is directly involved in menu construction and engineering.

- Participates in creating special projects, themes, festivals.

- Organizes backdrops for photo sessions.

c) Quality Standards

- Quality control and authentic cuisine as specificity above

d) Others:

- Sets and maintains service standard by:

Clearly describing standards

Constantly comparing performance to standards.

- Responsible for operations during all meal periods.

2) Human Resource

a) Motivating Staff

- Motivates staff by providing positive feedback and reinforcement.

- Seeks out employee concerns and offers assistance.

- Coaches, counsels, disciplines employees by:

Recording specific incidents.

Ensuring availability of time for one-to one interaction.

Following procedures specified in Employee Handbook in implementation disciplinary measures.

b) Duty Roster / Scheduling

- Oversees scheduling of Kitchen Staff to ensure maximum productivity.

- Coordinator in determining staffing levels per section.

c) Staff Selection and Placement

- Makes recommendations on staff movements.

d) Performance Appraisal

- Monitors performance of kitchen staff and communicates this to each staff on a regular basis through one-to-one counseling.

- Documents performance of kitchen staff through biannual performance review.

- Attends department meetings and summarizes section performance.

- Highlights achievements, problems, challenges.

- Attends Productivity Reviews

3) Communication

- Coordinates with Restaurant managers for daily events.

- Conducts / Attends briefings.

- Provides feedback to management.

Ensures that all Kitchen Logbooks in his/her areas of responsibility are kept fully updated & accurate, ready for Inspection at any time.

4) General Duties

a) Care of equipment

- Oversees maintenance and handling of equipment used.

- Ensures timely reporting of malfunction or maintenance deficiencies to appropriate area.

b) Training and Employee Activities

- Attends scheduled trainings.

- Participates actively in company initiated employee activities.

c) Grooming and Hygiene

- Adheres to the specified hygiene and personal appearance standards .

d) Attendance

- Adheres to the set procedures for attendance and timekeeping.

e) Company Policies and Procedures

- Adheres to the provisions outlined in the Employee's Handbook, Disciplinary Code and Rules and Regulations.

- Reduce waste supplies and materials by reusing or selling.

f) Environmental Awareness

- Reduce waste supplies and materials by reusing or selling.

- Recycles, when possible. Conserves water and energy by adhering to environmental/energy conservation checklist appropriate for the area.

g) Stock Control

- Ensures adequate supplies by:

Informing owner on supplies needed for inclusion in market list.

Overseeing the preparation of mis-enplace

Checking par stock of cooking supplies and equipment.

5) Profitability

- Monitors and controls productivity by:

Checking inter- kitchen transfers.

Analyzing daily, weekly, monthly & annual production Reports and keeps statistics constantly accurate & updated.

Highlighting achievements, problems, and challenges.

6) Computers & Technology

- Will familiarise and constantly upgrade self knowledge and competency with all relevant computer technology and developments.

7) Health, Sanitation & Safety

- Adheres to and enforces Standard Hygiene and

Sanitation Measures and practices, at all times , whilst handling , preparing , serving and storing all foodstuffs and other related products or equipment.

- Attends all schedule, Training lessons, and Seminars regarding these subjects.

- Will enforce and practice at all times during work Clean as you Go

8) Hygiene, Sanitation and Safety

- Attends all scheduled dept Fire/ Safety Drills,Special Trainings and Evacuations and will accustom him/herself to all Practice and

Procedures being taught. Hereby to a level of competency and knowledge expected of all Dept. employees.

- Will actively direct and encourage all subordinates in areas of responsibilities to related Dept. Activities exercise the maximum of vigilance and caution at all times, particularly whilst either operating or performing working duties in the immediate vicinity if potentially hazardous machinery equipment.

- Supervise and Maintains all Cleaning Schedule in Areas of Responsibilities.

9) Specially Assigned Duties & Tasks.

- Will perform at all times to the optimum of his/her abilities, any Special Duties or other Assignment(s), that he or she is designated to perform by the owner at any time and for over any unspecified length of time.