Head chef


    Kitchen Service:
    o Ensure proper opening, mid shift and closing of kitchen.
    o Ensure staff is available and ready on their sections at all times.
    o Ensure proper flow in the kitchen to ensure food is going to customers on timely basis and as per standard.
    Kitchen planning:
    o Estimate food consumption and prepare requisitions accordingly.
    o Communicate with RM on reservation and functions to prepare accordingly.
    o Manage mise en place of kitchen to ensure readiness to the shift, without over preparing and increasing waste or under preparing and causing customer complaints and lower sales.
    Quality Control:
    o Maintain the quality and consistency of food produced in the kitchen.
    Workplace Safety:
    o Ensure proper equipment operation/maintenance.
    o Inform Restaurant Manager and Corporate Chef of any maintenance issues and follow up with RM on repair.
    Managing Cost:
    o Conduct inventories effectively and submit it to Cost Controller
    o Manage food cost and wastage according to budget.

    o A minimum of 10 years experience in food production is required.
    o A minimum of 3 years experience in similar position in hotels/restaurants serving similar cuisine.
    o A degree in hospitality management or its equivalent.
    o Possess managerial and organization skills.
    o Possess people management skills.
    o Have basic knowledge of cost control and budgeting.
    o Possess good communication skills.
    o Ability to work for long periods of time in a standing position.
    o Ability to work under pressure.
    Salary :2500$-3500$ “local transfer”

    Job Details

    • Offered Salary:
    • Career Level:
    • Experience:
      8 +
    • Gender:
    • Qualification:
      Bachelor degree

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