Chef

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