Head Chef

Description

A highly organized and detail-oriented individual is needed to oversee and direct all aspects of the back-of-house operations, ensuring efficient food production, cost-effectiveness, and adherence to the highest standards of quality, hygiene, and safety. This role involves menu planning, team management, financial reporting, and maintaining effective communication across all levels. The ideal candidate will be a proactive leader with a strong culinary background and excellent management skills.

Responsibilities and Duties

* Manage overall daily food production and back-of-house operations. * Maintain and improve manpower management through daily communication. * Ensure quality and wholesome food is served. * Plan and execute monthly menus and food promotions. * Manage daily customer feedback effectively. * Liaise and produce for banquet events. * Ensure all service areas meet required standards. * Assist in coordinating head office activities during visits. * Submit weekly and monthly financial/administration reports. * Submit HR-related documentation for back-of-house. * Attend weekly service meetings. * Evaluate and administer manpower plans and training. * Ensure safe operation of cleaning equipment and report faults. * Maintain and improve hygiene and safety standards. * Perform other assigned duties.

Qualifications and Requirements

* Proven experience in managing back-of-house operations in a food service environment. * Strong knowledge of menu planning and cost control. * Excellent communication and interpersonal skills at all levels. * Experience in manpower planning and team management. * Thorough understanding of hygiene and safety regulations. * Ability to prepare financial and administrative reports. * Strong organizational and time-management skills. * Ability to work effectively under pressure.

Working Condition

Salary

Basic Salary 5000