Kitchen Chef

Provides leadership, direction, supervision and motivation to the team, as per standards

RESPONSIBILITIES

In charge of the culinary operation of a particular outlet

Work in colaboration with the Executive Chef and Executive sous chef

• Take part in training and implement accordingly
• Conduct and ensure that employees receive adequate and satisfactory on-the-job training
• Keep his superior informed about all unusual matters concerning any plans affecting his/her area
• Ensure that discipline prevails within the team and communicates any disciplinary issues to Superior / HR Manager
• Play an active role in the team and ensure smooth and satisfactory hand-over between shifts
• Assist in the building of an efficient team by taking interest in their welfare, safety and development
• Coordinate & supervise activities to ensure optimum care and assistance to guests
• Establish and maintain effective employee relations
• Ensure high level of quality services are delivered to guests at all times
• Handling and monitoring of guests complaints and the relevant follow up action required
• Consult daily events for planning purposes
• Assist his Superior to:
- Ensure that all equipment is in good condition
• Monitor and controls inventories of work equipment, control of expenses (Breakages, linen, materials, etc.).
• Monitor the outlet’s operation equipment in collaboration with stewarding
• Prepare requisitions of supplies as per standards and control food cost and section budget
• Assist his Superior to:
- Ensure a roper manning during the shift
- Manage the budget efficiently and effectively
- Prepare all “fiches techniques” and submit it to cost controller for fixing of price
• Ensure respective TMs are operating as per Quality Management System
• Ensure respective TMs are operating as per S&H regulations and policies
• Participate in food production as and when required
• Ensure that kitchen operations is manned and operated as per instructions
• Ensure proper housekeeping in the kitchen
• Control quality of food by tasting and verifying texture and consistency
• Assist his Superior to:
- Manage and controls of his/her Outlet and stewarding department

EXPERIENCE
Minimum 3 Year Experiences