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Job DESCRIPTION: Head Chef

DEPARTMENT: Food Preparation, Kitchen and Management

RESPONSIBLE FOR : Food Prep and planning , Stock planning, Maintaining Hygiene, Hiring and Training |Kitchen Brigade, Cost controlling7 profit management ,Kitchen Admin and other responsibilities’ as per requirement of operation needs

PRIMARY OBJECTIVE OF POSITION:-

Responsible for the kitchen production and to participate in the food production. Ensure provision of the highest food quality consistent with cost control and profitability margins; maximizing customer satisfaction and food profitability. All work is carried out in line within the establishment’s guidelines and service concepts.

TASKS, DUTIES AND RESPONSIBILITIES:-

· Approving and polishing dishes before they reach the customer.

· Managing and working closely with other Chefs of all levels.

· Creating menu items, recipes and developing dishes ensuring variety and quality.

· Determining food inventory needs, stocking, and ordering.

· Ultimately responsible for ensuring the kitchen meets all regulations including sanitary, food safety guideline, health, & safety at workplace.

· Budgeting And Controlling Food Cost.

· Be aware of new culinary trends and recipes of the industry at local & international level

· Hire and Train new local kitchen staff for the future requirement of the business and creating new opportunities for younger generation of local community.

· Manage special dietary needs & taking special care for the Allergens of the food production.

· Monitor and direct overall process of food preparation.

· Modify menus time to time with new food recipes to offer the latest variety of products and high quality servings.

· Offer a quick solution or remedy if any problem arises.

· Stand by backup plan in case of heavy customer in-flow.

· Supervise the work of juniors.

· Keep proceedings of payroll and attendance.

· Keep up the environment of support and respect between co-workers.

· Design menus that enhance customers’ culinary experience while keeping up high quality.

· Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively.

· Resolve issues as they arise so that customers receive their orders in a timely manner.

· Plan menus and set prices adjusting as needed based on the availability of ingredients.

· Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers

· Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment

· Maintain vendor relationships

Laws, Regulations and Policies

· Monitors and helps staff to follow all applicable laws, especially regarding food safety and sanitation

Health and Safety

· Adheres to all health, sanitation and food safety rules and regulations, and makes sure all staff adheres to these

· Ensures that all potential and real hazards are reported and reduced immediately

· Fully understands the premises fire and emergency procedures

· Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

· Ensures that employees work in a safe manner that does not harm or injure self or others

· Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening

· Checks that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department

Miscellaneous

· Suggests changes to menus, to reflect local, seasonal, and national trends

· Monitors industry trends and recommends appropriate changes in menus and preparation techniques to maintain the competitive status

· Recommends better preparation procedures to the Second Chef

· Checks the restaurant reservations regularly

· Attends meetings and training required

· Accepts flexible work schedule necessary for uninterrupted service to the food production function

· Maintains own working area, materials, and company property clean, tidy and in good shape; reports defective materials and equipment

· Continuously seeks to endeavour the knowledge of own job function

· Is well updated on, and possesses solid knowledge of the following:

Fire and emergency procedures

Health and safety policies and procedures

Restaurant marketing and promotional programmes

· Generating high business volume

Job Type: Full-time

Salary: £28,000.00-£29,000.00 per year

Schedule:

• 10 hour shift
• 12 hour shift
• Weekend availability

Experience:

• Cooking: 3 years (preferred)

Work Location: In person

Reference ID: GURKHA/HEAD CHEF