Manage a team of 20-30 persons Maintain a monthly food cost of 36% Knowledge of HACCP implementation and training Manage buffet and a la carte service Maintain and improve food quality, variety & presentation Knowledge of budget and finance

Job Description

Job Title:                                 Head Chef

Department:                            Kitchen  

Report to:                                General Manager

Subordinate Personnel           ·         Senior Supervisors

                           ·         Pastry Chef

                           ·         Cooks

                           ·         Kitchen Stewards

General Scope & Purpose:

To manage the Kitchen department: Staffing, Purchasing, Production, Service and Food Quality effectively, while enforcing company standards, rules and regulations

The effective management of all aspects of the Kitchen operations in the hotel, including revenues, food cost, budgets (department operational expenses), inventories, health, safety and hygiene (HACCP).

Basic Requirements:

1. Associated qualification or a minimum four years prior experience as an Head Chef or Executive Sous Chef
2. Must have 3 or 4 star hotel/restaurant background and ability to implement such standards
3. Ability to multitask and oversee multiple food service departments.
4. HACCAP knowledge and implementation essential.
5. Manage a team of 20-30 persons
6. Recruit, manage, train and develop team
7. Ability to work within budgeted guidelines
8. Maintain controls i.e. Food Cost, Payroll, Operational supplies etc
9. Directing menu planning, recipe development, product selection, item costing, implementation of new menus, ongoing quality assurance processes and systems.

JOB TASK:

                                Operations:

1. 1.    Responsilble for the day to day operation of the Kitchen deparment.
2. Implement program geared towards product continuous improvement
3. Implement tragedy for employee development in order to ensure consistency
4. Ability to coordinate the operations of buffet and a la carte dining.
5. Menu planning and costing

                           Service:

1. 1.    Ensure food quality and presentation are in line with the high standard expected.
2. 2.    Responsible for maintaining and improving food service standards delivered to hotel guests (resident and non resident).

      Financial:

1. 1.       Maintain effective cost control to achieve a monthly Food Cost of Sales of 36%.
2. 2.       Maintain Kitchen labour cost with 18% of the total food sales
3. 3.       Manage Kitchen departmental operating cost within the stipulate budget parameters.

      Training:

1. 1.   Conduct Health, Safety and Hygiene (HACCP) training every two months for all Kitchen and F&B service personnel.

3.   Conduct six months evaluation of all Kitchen superviors and line employees.

1. Conduct supervisory training for supervisory personnel in Kitchen Department.

      Health & Safety:

1. Ensure HACCP standards are maintained throughout

2.   Conduct H&S inspections in all Kitchens every two weeks and put in place corective measures.

3.  Conduct periodic inspections in all Storerooms containing food items to ensure there is proper packing, stock rotation and sanitation standards.

Other

• Perform any other reasonable duties from time to time, which may be requested by the General Manager or Directors of the company.