Head Chef - Continental Cusine

POSITION OBJECTIVE

Directly responsible for all  kitchen functions, creating menu, submit technical sheets, preparation and   maintenance of quality standards; sanitation and cleanliness; training of staff on methods of cooking,    preparation, plate presentation, portion control. Contributes in the profitability of the Restaurant and the company.

Key Responsibilities:

• Creation the menu of the brand.


• Submit recipes and technical sheet of the menu.


• Ensure that  all food related  items  are consistently  prepared  and  served according to the Restaurant's  recipes, portioning,  cooking and serving standards  of the Restaurant.


• Evaluates kitchen personnel in coordination with the Restaurant manager.


• Hires, interviews new kitchen personnel in accordance with the restaurant manager.


• Innovate when needed and with the cooperation of the Restaurant manager.


• Fill in where needed to ensure guest service   standards and efficient operations.


• Prepare all required paper work, including forms, reports and schedules in an organized and timely manner.


• Establish with the Restaurant Manager and review technical sheets with cost control and operations.


• Prepare a monthly inventory with the cooperation of the kitchen team


• Ensure that all products are ordered according to predetermined product specification and received   in correct   unit   count   and conditions   in coordination with the purchasing I receiving department.


• Control food cost and usage by following proper requisition of products from   storage   areas, system, standard   recipes   and   waste   control   in coordination with the Restaurant manager and the finance department.


• Prepare   cyclical   staff   menus   in   coordination    with   the   Restaurant Manager and according to budgeted amount per head.


• Adhere to local hygiene and sanitation laws.


• Adhere    to   uniform   appearance    as   per    Restaurant    policies    and procedures.


• Attend head department meetings when requested.


• Perform daily line checks before service starts
   

Health, Safety and Security

• Maintain the required standard of operational hygiene according to cleaning rotas at all times.


• Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.


• Familiarize with emergency exits and evacuation procedures.


• Under the assistance of the Restaurant manager work to achieve the budget by monitoring   and    controlling   the departmental   operations, considering restaurant and expenditure.


• On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing    corrective   measures   where necessary to produce positive business results.

General

• Comply with the company's corporate code of conduct.


• Familiarize yourself with the company values and model desired behaviors.


• Perform tasks as directed by the Management in pursuit of the achievement of business goals.
   

Job Details

Preferred Candidate