Head Chef

Responsibilities (Scope of Work)

• Conduct R&D and ongoing development of menu.
• Control and monitor the optimum food cost to yield the maximum amount of outlet profit and maximum guest satisfaction.
• Production management (scheduling and ordering).
• Managing food quality and safety standards for all outlets.
• Monitor, maintain and update kitchen SOPs.
• Develop, drive and inspire the kitchen team in a calm and professional manner.
• Manage and maintain an excellent stock control and wastage records.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Monitor staff performance in all phases of job functions, ensuring that all procedures are carried out to restaurant standards, provide direct coaching when necessary.
• Implement changes and innovations to enhance the overall performance of the kitchen.
• Ensure reasonable availability of top performing menu items to ensure daily sales targets are met.

Requirements

• Relevant experience (Head Chef or similar leadership role) from recognised Hotel or Restaurant with a minimum of 8 years experience.
• Strong project management skills to help company to establish new outlets.
• Creative and passionate about culinary arts.
• Innovative in planning and implementing of new menus, food promotions, etc.
• Able to take fried chicken / western cuisine to the next level. Knowledge and experience with a variety of cuisines is a major plus.
• Possess strong leadership skills
• Strong analytical skills to evaluate changes/impacts and understanding of industry trends and its impact on the business.
• Excellent communication and interpersonal skills.