Looking for Executive Chef/Head Chef
Salary: $4000 - $6500
Location : Labrodor Park / CBD Area
1.Plan and manage the day-to-day operations of the kitchen ensuring the quality, standards and meeting the expectations of the customers daily.
2.Oversee kitchen and service staff and ensure that guest service, operational needs and financial objectives are met.
3.Develops menu rotations be responsible for budget and cost control, as well as formulate standards to enhance overall efficiency and effectiveness of the operations for all food production.
4.Oversee operations to ensure that food quality, costing, food safety and hygiene standards are in line with company requirements.
5.Develops and implements guidelines and control procedures for purchasing and receiving areas.
6.Manages department controllable expenses including food cost, supplies, and equipment.
7.Monitors the quality of raw and cooked food products to ensure that standards are met.
8.Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
9.Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
10.Provides direction and guidance to subordinates, including setting performance standards and monitoring performance.
1.Firm and be able to think on the feet to manage the ground staff.
2.Possess effective communication skills with a drive to succeed.
3.Proven working experience as an Executive Chef/Head Chef
4.Excellent record of kitchen management.
5.Ability to spot and resolve problems efficiently.
6.Capable of delegating multiple tasks
7.Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
Please send your resume to [Confidential Information]