Chef/ Chef De Partie

Roles & Responsibilities Main Mission statement: Ensure that quality culinary dishes are being served on an efficient schedule and to boost overall profitability of the company. Objective Strong Leadership Maximize productivity of kitchen staff Effective Food and Labour cost control Summary The executive chef/ Chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Essential Functions Inspection 1) Make periodic and regular inspections of all kitchen units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, and employee appearance. 2) Oversees all outgoing food from the kitchen, its presentation, the “final touch”, quality and taste are in accordance with the given recipes. 3) Ensure buffet services are running efficiently and food are top up to match the respective customers in strength. 4) Wastage control and recycle of food are done within hygiene boundary. Receiving 5) Oversee delivery of food supplies, checking the freshness of products, stocking of goods into respective areas and ensure that inventory control and management are in place. 6) Ensure ordering of goods are done with only approved suppliers and purchases are made in advance of events. Training and Communication 7) Train, develop and motivate culinary staffs to meet and exceed established food preparation standards on a consistent basis. 8) Coordinate and provide direction for all day-to-day operation’s daily activities of cooks and task allocation for special events. 9) Understand staff positions well enough to perform duties in their absence or determine suitable replacement to fill gaps. 10) Coordinate all training activities for kitchen, including the identification of training needs and assist QA department in the design and implementation of programs to address …