Outlet Head Chef (Non Halal)

Job Responsibilities

Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks.

Implementing hygiene policies and examining equipment for cleanliness.

Designing new recipes, planning menus, and selecting plate presentations.

Reviewing staffing levels to meet service, operational, and financial objectives.

Obtaining feedback on food and service quality, and handling customer problems and complaints.

Maintain stock levels of all kitchen supplies

Prepare daily pastry and bakery requirements as per the menu

Oversee and supervise all kitchen staff

Ensure all staff are aware of their duties and what is expected of them

Teach new staff skills they require to perform their roles to the required standard

Delegate duties to kitchen staff as per the menu requirements

Oversee and monitor the work of kitchen staff to ensure all tasks are done as required

Give staff feedback on their performance to enable staff development

Ensure any staffing issues are resolved fairly and quickly.

Manage kitchen stocks

Ensure wastage is minimized by careful supervision of food preparation methods.

Ensure proper hygienic storage methods are utilized to prevent food loss

Ensure the security of all alcoholic and non-alcoholic drink stocks

Oversee the ordering and control of stock levels

Ensure staff are aware of and follow safe work practices at all times

Assist other staff in the cleaning of the kitchen at the end of the shift

Ensure his/her own work station is kept clean and hygienic at all times

Controlled to maintain the correct levels of spending