Oversee daily food service operation and maintain food quality and consistency on a day-to-day basis, including preparation of food, developing recipes and determining serving sizes to ensure consistent quality and presentation- Review menus and analyze recipes to determine food, labour, and overhead costs, and assigning suggested prices to menu items. Develop menus for daily operations and special events as needed
Coordinate with local management to ensure that sanitation and safety standards are observed and comply with local regulations
- Oversee basic kitchen operations including purchasing food and supplies, tracking sales and costs, monitoring labour and scheduling, and maintaining daily, weekly and monthly budgets
Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction in order to evaluate results and achieve target product profile- Update menu recipe cards and menu planning for promotion
Demonstrate new cooking techniques and new equipment to cooking staff.
- Ensure that food handling and hygiene regulations are followed in accordance with SFA & other governmental regulations & compliance.
Monitor and maintain stock levels to reduce wastage, food costing is a critical component of a Head Chef SOP.- Attend weekly management meeting.
Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
- To manage the cost control of raw materials, food cost and related kitchen operational expenses under the F&B outlet.
To control food production volumes / quantities, and to minimize over production and wastages without compromising on quality.- Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation. To ensure that all staff are compliant to the safety, hygiene and sanitation procedures at all times.
Responsible for the proper operation and maintenance of the F&B outlet Kitchen facilities and equipment.
- Responsible for operation of kitchen team of cooks, stewards and sous chefs. Provide the necessary training to ensure food standards are maintained.
Perform review of kitchen team with management. Recommend necessary actions to improve service standards.- To establish a clear succession / rotation plan for staff in the respective work area and/or functional work responsibilities within the F&B outlet.
Responsible for diligently recording all recipes used and sold by the restaurants/outlets in a Master Recipes Book which is the property of the Management.
Job Requirements:
- Have Food Safety Level 3 Certificate
Have positive attitude, ability to lead and inspire team
Job Type: Full-time
Pay: $4,- 00 - $5,500.00 per month
Benefits: - Employee discount
Food provided
Schedule:
* Weekend availability
Experience:
- Head Chef: 2 years (Preferred)
License/Certification:
- WSQ Food Safety Level 3 (Preferred)
Work Location: In person
Expected Start Date: 16/09/2024
