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 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 train the kitchen team through teaching new recipes, special menus, food promotions and works, supervising all kitchen and associated departments so as to achieve a high standard of quality of food.
❖ To check all kitchen requisitions and transfers.
❖ 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:
1. Maintain a minimum inventory of food & to achieve budgeted food cost.
2. Utilization of food surplus without affecting quality; and guest experience.
3. Portion control
❖ 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 attend all relevant meetings as required.
❖ To check the standard of prepared food, handle guest complaints (on food) and follow up with the Head Chef.
❖ To analyse and monitor the menus and products of competitors.
❖ To have timely follow-ups on all matters pertaining to the kitchen.
❖ To assist the Head Chef in the preparation and development of marketing strategies.
❖ To assist the Head Chef in the supervision and co-ordination of the following:
1. Preparation and development of products;
2. Brainstorming with departments;
3. Overseeing the expansion of the restaurants.
4. 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.
LEARNING AND DEVELOPMENT
❖ 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.
PEOPLE MANAGEMENT
❖ To develop and maintain communications between the Head Chef and other subordinates
❖ To ensure that all staff are properly groomed and dressed as per the standards of hygiene set.
❖ To conduct monthly meetings with all the kitchen staff in the absence of Head Chef.
❖ Provides management/leadership that nurtures healthy workplace relationship and sense of belonging.
❖ 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.
