JOB SUMMARY:
The Head Chef is responsible and accountable for leading, directing and overseeing the Culinary team in all aspects at the designated outlet. Responsible for upholding all relevant legal compliances, standard operating procedures and policies & procedure of 1-Group. Work hand in hand with the respective management team to achieve outlet target and goal. It is constitutive to support or assists and work cohesively with internal stakeholders of the venue in all matters stipulated in this document. It is also important to maintain professional conduct in line with the company’s policies and procedures at all time. Last but not least, it is expected to embrace and practice one of the company’s success factors which is Collective Leadership management culture in decision making process.
KEY ROLES AND FUNCTIONS
1. OPERATION PERFORMANCE
- To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
- To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
- To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
- To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining operations briefings to discuss any day to day issues and resolve any matters.
- To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
- To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
- To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
- To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
- To check on quality of food received as per the market list and to store items as per the designated specifications.
- To control and minimize wastage of food by adopting the following steps:
- Maintain a minimum inventory of food & to achieve budgeted food cost.
- Utilization of food surplus without affecting quality; and guest experience.
- Portion control.
- To suggest ideas for set-ups and displays.
- To ensure that standard recipes are followed and understood through personal involvement.
- To discuss/brief the daily operations of the kitchen with the Sous Chefs, cooks as and when it is necessary, daily activities with station supervisors.
- To handle guest complaints (on food) and follow up with the restaurant manager.
- To check the standard of prepared food.
- To analyse and monitor the menus and products of competitors.
- To coordinate with the management in the preparation and development of marketing strategies, attending and contributing to all necessary management and marketing meetings. Be properly prepared and take necessary action to ensure the ongoing success of the outlet.
- To coordinate with the management in the supervision and co-ordination of the following: Planning any development which may improve the marketing strategy of the restaurant.e expansion of the restaurants.
- Planning any development which may improve the marketing strategy of the restaurant.
- To perform duties common to all supervisors and any other duties as may be assigned by the management.
2. LEARNING AND DEVELOPMENT
- Train the Sous chef in teaching new recipes, special menus, food promotions and works together with the restaurant manager in promoting the daily specials.
- In consultation with HR department, ensure new hired team member is provided with Induction Training
- Develop, monitor and schedule OJTs in compliance with HR policies and procedures for newly hired full-time or part timer team member to ensure they are equipped with the necessary tools, skills and knowledge relevant to the outlet productivity and efficiency needs.
- Regularly monitor and conduct training needs analysis of team members to identify improvement needed for their personal development towards achieving company’s objectives.
3. PEOPLE MANAGEMENT
- To approve & check on the duty rosters and annual leave for all kitchen staff.
- To train, guide and evaluate the performance of all kitchen staff.
- To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
- Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.
- To develop and maintain communications between the higher management and other subordinates.
- Be the company’s ambassador that promotes open discussion, collective leadership and equal opportunity.
- Team members are updated on any new matters in relation to new company’s policy & procedures and briefed on the company’s vision & mission.
- Disputes, disciplinary actions and performance management are conducted fairly, timely and unbiased in compliance with HR standard operating procedures, policies and procedures.
- Monitor team member scheduling and maintain labour cost as per budget.
- Participate in HR recruitment processes in accordance to stipulated policies and procedures
- Ensure team members entitlements and benefits are up to date with HR department and relevant claims are attended to promptly.
- Accountable for submission and accuracy of team member timesheet to avoid dispute.
- Weekly 1:1 with fellow managers & supervisor to discuss on their responsibilities, KPI, and complete their appraisal.
