JOB SUMMARY
Reporting to the Managing Director, the Head Chef will be responsible to drive high and consistent food quality, food safety and hygiene standards and overall kitchen operations excellence in all the restaurants (Rang Mahal and Table). The Head Chef will also collaborate closely with the F&B Manager to create memorable dining experiences for the guests.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
- Be responsible for and accountable for the overall food cost as well as kitchen supplies, kitchen energy costs, kitchen utensils, etc.
- Monitor all kitchen-related costs and ensure that they are tracked closely to achieve and/or exceed the established business targets.
- Be proactive and has pulse especially on the local F&B business environment; gathering latest trends and market intelligence on food standards and product of competitive restaurants.
- Brainstorm with team to create and develop new and/or special promotional dishes and keeping up with the latest market trends.
- Responsible in menu-reengineering from time to time to ensure offerings are meeting and/or exceeding guests dining trends and needs.
- Supervise and ensure activities in the various sections within kitchen operation are well-coordinated to ensure consistent good food quality, smooth and seamless operation, achieving the highest guest dining experience.
- Supervise and ensure all kitchen operations and activities are well-coordinated with adequate provisions of ingredients, working equipments, inventory and supplies, etc. for smooth operation of the restaurant.
- Be on the floor where possible during meal periods to interact and check on guests’ satisfaction with the food quality and solicit feedback for improvements, new ideas, etc.
- Supervise and ensure the kitchen as well as stewarding areas are clean, tidy and of high hygiene standards at all times.
- Review existing policies and work processes to streamline, simplify them and leveraging on available technology/automation to achieve better labour productivity.
- Champion high food standards and actively work to uphold such high standards by accepting feedback from guests and proactively seek improvements in food preparation and presentation to meet/ exceed their expectation.
- Work closely with F&B Manager to handle guests’ food quality related feedback, complains, service recovery in a timely manner and addressing them at the source to ensure they will not reoccur.
- Be aware and comply with all legislations affecting the operation, e.g. NEA licensing, food hygiene & safety management/handling and fire & safety regulations, etc.
- Comply strictly to all other operations and equipment usage safety and security regulations.
- Ensure the kitchen is safe, neat and tidy at all times.
- Collaborate closely with the F&B Manager to drive Tripadvisor ranking by ensuring consistent good food standards to earn positive reviews.
- Ensure all required reports and administrative duties are submitted and completed accurately and timely.
- Identify areas for development and training needs for the team and ensure that the gaps are closed effectively.
- Plan and conduct regular On-the-Job training effectively.
- Perform any other duties and responsibilities that may be assigned.
EDUCATION and/or EXPERIENCE
Strong modern Indian cuisine knowledge with a minimum of 8 years of experience in a kitchen managerial appointment. Knowledge in other cuisines an added advantage.
SKILLS, ABILITIES & ATTRIBUTES
· Passion to serve
· Positive service mindset and willing to go the extra mile
· Strong human relations skills
· Strong leadership and influencing skills
· Strong communications (verbal and written), organisation and presentation skills
· Ability to work independently and take initiative with good time management skills
· Effective change management skills
· Strong knowledge and creative in food planning and preparation
· Good grooming standards and personal presentation
· Flexibility on working days and hours including weekends and public holidays
