Head Chef

Description

RE&S is a leading regional food service company with a diverse portfolio, that includes quality restaurants and food manufacturing.

Responsibilities and Duties

<Position Purpose> * Prepare Authentic Japanese Cuisine * Lead the kitchen operation team to prepare and deliver quality menu in accordance to concept offering. * Oversee the implementation of processes and guidelines in Kitchen Operations * Train & develop kitchen staff in the preparation of all meals to the highest quality standards. * Position kitchen staff according to operation needs to maximize kitchen efficiencies. * Manage quality and level of kitchen inventory as well as products delivered from suppliers. * Understand food cost models and how these impact the profitability of the restaurants. <Responsibilities> * Menu Execution and Delivery * Understand food cost models and how these impact profitability of restaurants * Supervise stations to deliver orders in accordance to defined cooking processes, recipe and health & safety standard * Conduct final check on finished product to ensure that food quality and presentation are in accordance to specifications of the menu * Kitchen Processes and Concept Development * Manage kitchen inventory levels and quality by placing orders for all food and kitchen supplies based on projected store demand endorsed by chef; and upon delivery, check to ensure quality of delivered supplies * To support the projection and ordering of food and kitchen supplies by providing inventory report detailing usage & stock level, wastage and product shelf life while considering sales pattern and kitchen storage capacity * Oversee the setting up and cleaning of stations by staff * Oversee workflow for stations to ensure that processes adhered to specifications and guide line and to provide recommendations to improve efficiency * Quality Assurance & Control * Investigate causes and reasons for customer complaints pertaining to food quality * Oversee operations to ensure compliance with all safety procedures and guidelines * Oversee preparation of all food in accordance to SOPs to ensure and maintain consistent food quality * Oversee overall kitchen cleanliness and sanitary conditions and to ensure all kitchen equipment are in good working condition * Take corrective actions to resolve unsafe and/or non-compliant conditions and behaviors regarding personal and food safety * People Management * Lead team by providing guidance, support and motivation * Conduct induction for new hires to provide them with the necessary skills and information to carry out roles and functions * Train and develop kitchen and kaiten staffs in the preparation of all meals to the highest quality standards while adhering to SOPs and workplace safety practices * Carry out team management activities, including and not limited to appraisals, handling disciplinary issues and holding communication sessions in conjunction with immediate supervisor * Carry out team management conversation with team members, including and not limited to doing appraisals and personal improvement plans in conjunction with immediate supervisor

Qualifications and Requirements

* Must be able to speak fluent Japanese

Working Condition

Working hours

48 hours 5 days work week

Other benefits

* Performance bonus, avg 1 mth * Sales incentive, annual leave, medical benefits etc