Chef

About the role

Manage the kitchen, food preparation, supplies ordering and kitchen staff for general food service and functions Kitchen Management - Overall responsible for culinary activities of the kitchen - Check the quantity and quality of received products to ensure items are as ordered and standards are met - Achieve food margin set by the Company - Monitor and maintain stock levels to reduce wastage and to maximize profitability - Ensure kitchen operations are carried smoothly and effectively - Receive and store food supplies, equipment and utensils in refrigerators, cupboards and other storage areas - Responsible for inventory management to ensure sufficient stock for operation efficiency Hygiene and Workplace Safety Management - Ensure consistency in food quality control, hygiene and safety - Ensure that food handling and hygiene regulations are followed in accordance with regulations Equipment Management - Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards People Management - Supervise and coordinate activities of kitchen staff - Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation of food - Inspire and motivate the team to achieve food specifications - Assist in recruitment of kitchen staff - Manage a team of chefs and their areas of responsibilities Sales Management - Collaborate with restaurant manager to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers Cost Management - Manage food and manpower cost Administration - Responsible for kitchen administration duties Perform other reasonable job duties as requested by Superior

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Company Intel

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