Head Chef

Job Summary: Manages the back of house operation, including menu planning, cost control, administration, communication (all levels), manpower planning, hygiene, and safety management.

Key Responsibilities:

. Responsible for the overall daily food production and back of house operations.

. Maintain and enhance manpower management by daily effective communication.

. Ensure that quality and wholesome food is served in the facility.

. Plan and execute monthly rotating menus and special food promotion with the Unit Manager.

. Manage daily customer feedback concerning services provided through effective communication and effective customer service management.

. Liaise and produce for banquet events of the day/ week with F&B Coordinator/Supervisor.

. Ensure that all areas of services provided are maintained at the required in-house and corporate standards.

. Assist in coordinating activities from the head office during official visits from other related departments i.e. Purchasing, HR, Finance, Business Development and SEQ Department.

. Submit weekly and monthly financial/ administration reports to the Unit Manager.

. Submit all HR related documentation to Unit Manager concerning employment, termination, leave application, timecards, manpower costs etc. from back of house operations.

. Attend weekly service meetings to improve and enhance service level.

. Evaluate and administer manpower plans, employee training & development.

. Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.

. Maintain and improve hygiene and safety standards of both front of house and back of house operations.

. Perform all other duties common assigned to by both the client and management of Sodexo Singapore.