1. JOB DESCRIPTION
Job Title
head chef
Occupation
HEAD CHEF
Job Description & Requirements
➡️ Assist and support in managing restaurant financial objectives by forecasting requirements, scheduling expenditures through best monitoring methods via tracking, monitoring and analyzing Sales, Labour & Food cost variances.
➡️ Arrange SFA & NEA Inspection as per government rules and regulations.
➡️ Able to Conduct Weekly meeting with staffs.
➡️ maintain book of records
➡️Maintain & able to create daily inspection checklist
➡️ Manage Inventory System.
➡️ To achieve a target based sales management
➡️ Proficient in MS Office
➡️ Able to drive a vehicle deliver products & meet Customers get orders
➡️ Participate in planning weekly schedule planning and daily team floor plan.
➡️ Trains and provide on-going communication to staff and deliver first-class service to customers
Propose staff changes in assigned areas, including hiring, promotion, demotion and vacation leave
Maintain safety requirements in the restaurant.
➡️ Handles customers' feedback promptly.
➡️ To comply ad-hoc with all the admin and paperwork requirements.
➡️ To maintain high level of knowledge of wines, knowledge in pairing of wines to food and to be able to upsell to guests.
➡️ To be able to work independently and manage smooth operations and troubleshoot problem areas effectively.
➡️ Sometimes Chef Sick able to Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and catering
Wash & Cut vegetables, meats, seafood and poultry.
➡️ Ensure Marination’s, mise-en-place and set up all stock stations
➡️ Ensure the food quality and the presentation.
➡️ Ensure the prompt and speedy delivery of orders.
➡️ Set up and manage Buffet Stations with all necessary supplies.
➡️ Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
➡️ Receiving goods after checking the quality and quantity.
➡️ Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
➡️ Check the quality of raw and cooked food products to ensure that the standards are met
➡️ Ensure personal hygiene and safety requirements.
➡️ Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
➡️ Monitor the performance of Chefs & assistant chefs.
