Head Chef
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Summary
Leads a restaurant kitchen, ensuring food quality, hygiene, and staff management while overseeing daily operations and compliance with regulations.
Job Descriptions:
- Oversees the overall operational activities of the kitchen
- Control and direct food preparation process to maintain high standards and consistency
- Responsible for hygiene and sanitation of restaurant
- Checks food preparation, quality and quantity
- Inform Executive Chef about complaints and improvements to be made
- Filling out attendance records and rostering for kitchen staff
- Ensure personal cleanliness of chefs and kitchen
- Plan orders of equipment or ingredients according to identified shortages
- Ensure all operational activities adhere to relevant legislations, health and safety regulations and licensing conditions
- Supervises and checks portion sizes, stations, fridges and perishables.
- Manage ERP related tasks and responsibilities
- Carry out any other culinary duties as assigned by Executive Chef or F&B Ops Manager
Job Requirements:
- Possess excellent leadership and management skills
- Knows local market trends
- Creative in food preparation and presentation
- Able to motivate, direct and communicate well with all levels
- At least 5 year(s) of working experience in the related field is required for this position.