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.