JOB DESCRIPTION
JOB TITLE: Head Chef
JOB PURPOSE: Responsible for managing food production operations to ensure high quality of product output resulting in continued guest satisfaction at the designated outlet / restaurant.
SKILLS, KNOWLEDGE & QUALIFICATIONS
Scope of this Position:
1. Requires a minimum of 3-5 years' experience at a similar level. (Mandatory)
2. Applicants with formal qualification, especially degree level qualification in the I Hospitality would be preferred.
3. This position reports to Proprietor.
4. Position will be required to work a varied schedule to include evenings, nights and week-ends.
5. Knowledge of Indian Cuisine (Incl Regional Variants) is essential for this role.
Leadership Requirements:
1. Leads by example.
2. Recommend good performers to Management.
3. Ability to maintain calm demeanour in pressure situations.
4. Identify poor performers and rectify causes of poor performance.
Managerial Requirements
1. Self-motivated.
2. Ability to manage the day to day food administration ensuring systems compliance.
3. Ability to meet and exceed company Food GP budget set by Management.
4. Ability to interpret and explain company standards.
Business Skills
1. Commercial awareness.
2. Strong Inter-personal skills.
3. Well-developed numeracy and literacy levels.
4. Well-developed culinary skills.
Main Responsibilities:
Food Preparation:
1. Co-ordinate the activities of cooks or workers engaged in food preparation at the
designated outlet, and be available as a back-up where necessary.
2. Prepare food for service, appropriate to sales levels
3. Ensure all kitchen staff are aware of dish specification and know how to achieve food margins incl ensuring there is no over portioning.
4. Check orders of food stock are appropriate to sales levels and not over ordered.
5. Ensure all sub-standard food is returned with the appropriate paperwork and the supplier contacted
6. Bring any supplier issues to the notice of Management for further action.
7. Check the quality of raw or cooked food products to ensure that standards are met.
8. Ensure that the food store is checked and labelled correctly and that all stock is secure and there is no loss of stock (pilferage).