Chef

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.