Job Description
Job DESCRIPTION: Head Chef
DEPARTMENT: Food Preparation, Kitchen and Management
RESPONSIBLE FOR : Food Prep and planning , Stock planning, Maintaining Hygiene, Hiring and Training |Kitchen Brigade, Cost controlling7 profit management ,Kitchen Admin and other responsibilities’ as per requirement of operation needs
PRIMARY OBJECTIVE OF POSITION:-
Responsible for the kitchen production and to participate in the food production. Ensure provision of the highest food quality consistent with cost control and profitability margins; maximizing customer satisfaction and food profitability. All work is carried out in line within the establishment’s guidelines and service concepts.
TASKS, DUTIES AND RESPONSIBILITIES:-
· Approving and polishing dishes before they reach the customer.
· Managing and working closely with other Chefs of all levels.
· Creating menu items, recipes and developing dishes ensuring variety and quality.
· Determining food inventory needs, stocking, and ordering.
· Ultimately responsible for ensuring the kitchen meets all regulations including sanitary, food safety guideline, health, & safety at workplace.
· Budgeting And Controlling Food Cost.
· Be aware of new culinary trends and recipes of the industry at local & international level
· Hire and Train new local kitchen staff for the future requirement of the business and creating new opportunities for younger generation of local community.
· Manage special dietary needs & taking special care for the Allergens of the food production.
· Monitor and direct overall process of food preparation.
· Modify menus time to time with new food recipes to offer the latest variety of products and high quality servings.
· Offer a quick solution or remedy if any problem arises.
· Stand by backup plan in case of heavy customer in-flow.
· Supervise the work of juniors.
· Keep proceedings of payroll and attendance.
· Keep up the environment of support and respect between co-workers.
· Design menus that enhance customers’ culinary experience while keeping up high quality.
· Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.
· Resolve issues as they arise so that customers receive their orders in a timely manner.
· Plan menus and set prices adjusting as needed based on the availability of ingredients.
· Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
· Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
· Maintain vendor relationships
Laws, Regulations and Policies
· Monitors and helps staff to follow all applicable laws, especially regarding food safety and sanitation
Health and Safety
· Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these
· Ensures that all potential and real hazards are reported and reduced immediately
· Fully understands the premises fire and emergency procedures
· Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees
· Ensures that employees work in a safe manner that does not harm or injure self or others
· Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening
· Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department
Miscellaneous
· Suggests changes to menus, to reflect local, seasonal, and national trends
· Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status
· Recommends better preparation procedures to the Second Chef
· Checks the restaurant reservations regularly
· Attends meetings and training required
· Accepts flexible work schedule necessary for uninterrupted service to the food production function
· Maintains own working area, materials, and company property clean, tidy and in good shape; reports defective materials and equipment
· Continuously seeks to endeavour the knowledge of own job function
· Is well updated on, and possesses solid knowledge of the following:
Fire and emergency procedures
Health and safety policies and procedures
Restaurant marketing and promotional programmes
· Generating high business volume
Job Type: Full-time
Salary: £28,000.00-£29,000.00 per year
Schedule:
- 10 hour shift
- 12 hour shift
- Weekend availability
Experience:
- Cooking: 3 years (preferred)
Work Location: In person
Reference ID: GURKHA/HEAD CHEF