•Supports all aspects of kitchen management, team training and development, team planning, food budget management, menu delivery and developments, and all Health and Safety aspects related to the kitchen.
•Works as a team and embrace operational guidelines & brand standards, is a highly effective communicator, able to inspire and motivate whilst building a culture of high performance throughout the culinary team.
•Ensures culinary standards and responsibilities are met for the restaurant.
•Performs any other reasonable duty requested by the Executive Chef or the Executive Sous-Chef
Education and Experience
•Hospitality Management or Culinary School Graduate.
•1-3 years experience as Head Chef/Chef De Cuisine in 5 Star Hotel, or High-end and trendy standalone Restaurant.
•Preferably international, Asian and Japanese cuisine background.
•Knowledgeable of classic & modern culinary preparation, garnishing, dishes and cooking.
•Ability to supervise and maintain a high level of food production, preparation and delivery throughout the kitchens.
•Knowledge of International & Asian cuisine and Sushi knowledge preferred
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities Are Met for Restaurant
•Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
•Maintains food preparation handling and correct storage standards.
•Recognizes superior quality products, presentations and flavor.
•Plans and manages food quantities and plating requirements for the restaurant.
•Communications production needs to key personnel.
•Assists in developing daily and seasonal menu items for the restaurant.
•Ensures compliance with all applicable laws and regulations.
•follows proper handling and right temperature of all food products.
•Estimates daily restaurant production needs.
•Maintain waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.
•Propose new menu based on Executive Sous-Chef / Executive Chef guidelines - Ensure effective menu planning, implantation and direction through menu engineering, costing (ADACO), recipes and photography.
•Liaise with and supervises the Stewarding department to ensure that a high standard of cleanliness is maintained in the kitchen, its fixture and equipment.
•Order fresh and dry good in co-operation with the purchasing department.
•Ensures that refrigerators, walk in chillers and walk in freezers in the kitchen are clean and properly arranged, in accordance to required standards.
•Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
•Checks the quality of raw and cooked food products to ensure that standards are met.
•Determines how food should be presented and creates decorative food displays.
•Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Leading Kitchen Team
•Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
•Leads shift teams while personally preparing food items and executing requests based on required specifications.
•Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
•Encourages and builds mutual trust, respect, and cooperation among team members.
•Serving as a role model to demonstrate appropriate behaviors.
•Ensuring and maintaining the productivity level of employees.
•Ensures employees are cross-trained to support successful daily operations.
•Ensures employees understand expectations and parameters.
•Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
•Represents the Kitchen at Operations meetings, Event Order Meetings etc. at all times being prepared and ensuring seamless flow of communication back to the Kitchen team on any action points.
•Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization and presentation standards are followed.
•Liaise with the Restaurant and Banquet Managers (if applicable) regarding food preparation and presentation, special menus and seasonal specialty.
•Maintain the work attendance records for the kitchen staff.
•Supervises and coordinates activities of cooks engaged in food preparation.
Establishing and Maintaining Restaurant Kitchen Goals
•Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
•Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
•Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
•Effectively investigates reports and follows-up on employee accidents.
•Knows and implements company safety standards.
Ensuring Exceptional Customer Service
•Provides services that are above and beyond for customer satisfaction and retention.
•Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
•Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
•Sets a positive example for guest relations.
•Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
•Empowers employees to provide excellent customer service.
•Handles guest problems and complaints.
•Interacts with guests to obtain feedback on product quality and service levels.