Head Chef

DUTIES & RESPONSIBILITIES :

Provides guidance for all aspects of

the kitchen's day-to-day operations that precludes the management

of food hygiene and safety, enforcing performance and quality

standards, and monitoring to ensure attainment of these

goals

Controls and directs the food

preparation process efficiently and professionally

Creates meals using new or current culinary inventions or

as the business prescribes

Approves and

polishes dishes before they are delivered and served to

customers

Produces quality menu that could

change seasonally as the business requires

Places equipment, tools or ingredient orders in response

to possible detected shortfalls

When required,

makes arrangements for repairs of cooking equipment

Hires, manages, trains and educates kitchen workers to be

par with the highest possible culinary standards

Manages kitchen stocks and ensures minimal

wastage

Forecasts and assesses personnel

requirements ensuring no shortage or excess of kitchen staff while

keeping labor costs in control

Procures,

stores, and handles all food products and materials within the

agreed-upon budget and maximizes gross profit to include the

effective staff management and payroll expenses

Supervises his / her subordinates' work on dishes and

guides them, at times hand holding them, to produce the best

expected outcome

Ensures that base food

preparations and mise en place are well organized for service,

allowing smooth kitchen operations

Calculate

the workload and remuneration of kitchen staff

Trains kitchen staff to maintain consistency in the

highest possible standard in food production and workplace hygiene,

as well as to support a continuous improvement process

Maintains payroll, punctuality and attendance

records

Follows and strictly implements all

food and sanitary rules as well as safety guidelines

Encourages coworkers to cooperate and respect one

another, motivates team work

Keeps updated in

the latest trends in culinary trends and kitchen processes and

technologies

Helps in the sourcing of food raw

materials to ensure quality dishes and coordinates with vendors to

guarantee reliability of ingredient supplies at the best possible

quality within the department's food cost target set by

management

Prepares duty rotas for kitchen

staff to provide appropriate coverage at all times while accounting

for the seasonality of the business and keeping overtime to the

minimum

Ensures that staff are aware of the

job list and the different sections it covers such as meal

schedules, functions, and holidays

Ascertains

that the personnel follow the regulations on hygiene, stock

rotation, dates, storages, refrigerator temperature control, pest

control, reporting of malfunctioning equipment, reporting of

notifiable illnesses, and reporting of absenteeism, whether due to

illness or otherwise

If and when necessary,

keeps recipe files in excellent condition and up-to-date

Undertakes any other duties and ad hoc related roles as

the business

requires

QUALIFICATIONS

Associate or

Bachelor's Degree in Culinary Arts or Science, Business, or

relevant fields

Five (5) to Seven (7) years of

experience as a chef

Completed the WSQ Basic

Food Hygiene Course - Food Safety Course Levels 1 and 2

Updated in control of substances hazardous to health

(COSHH) regulations or hazard analysis critical control point

(HACCP) methods

Proven ability of kitchen

management

Strong interpersonal and leadership

skills

Tenacious in picking up concepts and

possesses strong logical and analytical problem-solving

skills

Able to grasp business requirements and

processes

Good understanding of computer

software such as POS, restaurant management system, and Microsoft

Office

Service oriented, meticulous, attention

to detail

• Good communication skills
• Team player