Head Chef - Career Hunters

-Fully responsible for the management of the kitchen’s operations and team members to provide food production which is highly consistent pertaining to Quality Standards and Taste.
-Continuously ensure that Food Production is within the specifications set by the Franchisor or the company to reflect the Brand’s Image and related characteristics.
-Responsible for the consistent abidance and conformity of the kitchen operational activities with the highest standards of Product Quality, Production Techniques, Food Service Quality, Presentation, Culinary Excellence, Health, Safety, Environmental and Sanitation requirements.
-Responsible for ensuring that the human capital at the kitchen is adequate, well trained and developed in order to provide the customers with an exceptional dining experience which will reflect on the brand’s image, customer loyalty and retention, sales, and profit
-responsible for developing and training the kitchen team members on the precise execution and implementation of the recipes as per the highest standards of Product Quality, Production Techniques, Food Service Quality, Presentation, Culinary Excellence, Health, Safety, Environmental and Sanitation.
-Ensure that there is a high level of consistency pertaining to food production and taste which will reflect on customers’ loyalty, retention, profit and sales.
-Constantly strive to recommend improvement plans, to the Corporate Chef, pertaining to any of the kitchen’s operations and related procedures.
-Inspect the presentation, quality and taste of each and every menu item before being served to the customers in order to fully ensure the full compliance with the specifications and production standards and techniques.
-Monitor and manage the kitchen’s daily activities to ensure that tasks and deliverables are being effectively and efficiently implemented and executed as per the restaurant’s standards and operating procedures.
-Conduct regular checks and inspections on the all sections of the kitchen to ensure that the food preparation fully comply with the recipes’ specifications and the required standards.
-Highlight non-conformity of tasks and recommend immediate corrective measures accordingly to ensure that the kitchen is operating as per Environmental, Quality, Health, Safety, and Sanitation standards.
-Develop and update comprehensive Checklists to ensure a well-organized implementation of tasks on a daily basis.
-Recommend and identify plans for lowering the food cost without having any negative impact on the quality of the food and the standards which should be abided by.
-Conduct regular maintenance inspections across the kitchen; ensure that all equipments are well maintained; and report critical issues to the F&B Operations Manager and Corporate Chef for immediate maintenance corrective measures.
-Monitor and follow up on the availability of the kitchen’s food and non-food items to avoid the presence of production obstacles; and inform the F&B Operations Manager and Corporate Chef accordingly for the implementation of needed actions.
-Manage and supervise the production of any new menu items at the kitchen as approved by the F&B management.
-Ensure that the kitchen team members are provided with a well-structured training on the above to guarantee the presence of successful implementation stage.
-Develop action plans, direct activities, tasks, responsibilities and deliverables of the kitchen staff to achieve the desired goals in alignment with work requirements and operational needs; and ensure that they are implemented as per the highest culinary standards.
-Under the direct supervision of the Corporate Chef, the job holder will be responsible for identifying the developmental areas for the kitchen staff members and ensure that they are provided with the right training opportunities and coaching in order to improve productivity, performance, and quality of their service.

Job Details

Preferred Candidate

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