As a head chef you will be responsiblefor everything that goes on in youremployer's kitchen. Not only will you berequired to oversee all dishes fromstart to finish, you are also tasked withhiring and firing employees, meetinghealth and safety standards anddreaming up new recipes for therestaurant you work in.
Main Responsibilities:
- Report to Brand Executive Chef
- Take charge of the kitchen and maintain complete control of the kitchen at all times and to command the respect of his or her kitchen staff
- Spot problems and resolve them quickly and efficiently
- Provide key leadership on setting new standards of culinary and operational exccellence.
- Maximise the productivity of kitchen staff
- Lead, coach and develop station chefs to achieve customer satisfaction while maintaining effective costs and profits management with consistent execution
- Develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase sales
- Conduct bi-monthly stock take Coach the kitchen team on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
- Handle disciplinary issues, conduct annual review and confirmation of staff
- Conduct routine inspection and evaluation of all kitchen operations including food presentation, quality, kitchen cleanliness and safety
- Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
- Maintain high standards of quality control, hygiene, and health and safety
- Training & coach new trainees
- Plan staff duty roster and cleaning duties
- Adhere to hygiene and safety standards
- Adhere to company's standard operating procedures
- Participate in checking of all purchased supplies for quality and account for each delivered item
- Any other appropriate duties and responsibilities as assigned. Requirements :
- Minimum of 6 years of progressive culinary/kitchen management and supervisory experience
- Highly skilled in cooking techniques and progressive in theirapproach to fine cuisine
- Hands on chef experience in high volume, complex service operations is a must
- Comprehensive knowledge of Asian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
- Thorough understanding of food equipment and safety standards
- Passion for training and development
- Basic PC-literacy
