Food Atrium is a vibrant and dynamic food destination, offering a diverse range of cuisines to our customers. We're seeking an experienced and skilled Head Chef to lead our food and beverage team and drive culinary excellence.
Job Summary:
As our Head Chef, you oversee several foods types kitchen and you will be working closely with the Food and Beverage Managers in the entire food & beverage operation, including menu planning, food preparation, and presentation. Your roles and responsibilities also includes research and development, new product and recipe development.
Job Responsibilities:
Planning
- To review on a regular basis the condition of the kitchen crew of various brands in terms of food standards, food safety, recipes compliance and all other related matters
- To abide by all Company’s rules, regulations and policies
- To conduct inspections on all kitchen inventories and integrity of ordering systems at all stalls
- To plan and organize the staffing, administrative and logistic on forthcoming public holiday base on the year calendar
- To plan creative food promotions to induce return business for all brands
Profitability
- To monitor the quality and quantity of all food items served in accordance to set recipes and presentation
- Develop & implement continuous cost control methods on top of current model used
- To ensure that all operating, cost of goods and labour expenses are in line with planned figures
- To analyze daily sales reports for response to further profitability strategies
- To work with the Purchasing Committee to identify optimum usage of quality and cost effective raw products
General
- To work with the F&B manager on anticipated volume of business, taking into consideration the holidays, weather and activities in the area and the community in general
- To work with the F&B manager on ensuring that all staff members are fully aware of Company’s rules and regulations by reviewing them on a monthly basis
- To inspect all equipment continuously and keep them well maintained to ensure proper functioning following the set existing systems
- To conduct internal training for all staff in preparation for future development plans
- To work with the F&B manager on compiling all existing recipes and training manuals with copy to the VP
- To assist in generating costing for all products for accurate data entry for menu engineering system
- To work with F&B Manager & Training Manager on all skills regarding product knowledge training
Personnel & Training
- To ensure that all staff are screened properly when hired
- Conduct orientation program
- Inform staff on all kitchen procedures
- Informed staff on rules and regulations
- To develop and implement training programs and conduct training sessions for product knowledge
- To constantly supervise the on-the-job training of staff so that they can provide the highest standard of service
- To check all employee regularly for cleanliness, appearance awareness of pride in uniform
- Maintain periodic appraisals and interview
Customer Service
- To enforce adherence to prescribed service procedures in accordance to our business model
- To enforce courtesy and efficiency
- To directly supervise and counsel staff on any case of customer service-related issues
Cleanliness
- To implement and maintain high standards related to sanitation and cleanliness
- To monitor hygiene standard
- To work with the F&B manager / executives on all feedbacks regarding safety and sanitation issues
- To instil a clean and hygienic work place culture
Legal regulations
- To have complete knowledge of local food service laws
- To have complete knowledge of local labor laws
Job Requirements:
- Culinary Degree/Diploma or equivalent experience
- 5 – 8 years of relevant experience in F&B industry
- Proven track record of culinary excellence and menu innovation
- Strong leadership and team management skills
- Excellent communication and interpersonal skills
- Expertise in Asian Cuisine is advantageous
