Wild Honey – Head Chef

This position is concerned with the overall activities in the kitchen operations from production to stewarding. Work closely with Managing Director in constantly creating new menu items while maintaining its concept.

• To be a Senior Leader who is able to influence people
• Create new menu items and document its recipe card, photo and videos in the shop n cook system
• Review Managing Director’s comments when planning new menu items
• To achieve Yearly Budget set by Managing Director
• Monitor and control kitchen operations, equipment and food cost
• Responsible for the kitchen payroll administration
• Responsible for the kitchen staff leave planning and managed the Leave System
• Ensure proper staffing for maximum productivity and high standards of quality served
• Establish controls to minimize food and supply waste through kitchen production lists
• Develops standard recipes and techniques for food preparation and presentation which helps to assure consistently high quality and to minimize food costs and exercise controls for all items served
• Evaluate food products to assure that quality standards are consistently attained
• Responsible for purchasing of food supplies and ensuring all invoices are correct against purchase orders (no overbilling by suppliers)
• Ensure kitchen staff follow procurement SOP for all goods received
• Ensure inventory system is properly recorded, updated and stock take of inventory is properly accounted and prices updated in the system
• Ensure price lists is updated in shop n cook and recipe costings is accurate
• Establish kitchen policy and conduct regular food training and evaluation
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Maintain high standard of personal hygiene of his team, inspect uniform, grooming, and coordinate proper equipment sanitation with stewarding company
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Ensure daily cross checking of all the kitchen checklists to ensure SOP is being followed
• Interview, select and shortlist potential kitchen candidates
• Evaluate kitchen staff performance, disciplines and terminates as and when necessary
• Recommend salary increment, job transfer or promotion for staff twice a year
• Assist Group Chef in training Sous Chef to follow the implemented kitchen system
• Conduct weekly meeting with team and give feedback on their performances
• Create a sound and strong relationship with all staff and help develop their maximum potential
• Provide professional development opportunities for all kitchen staff and recommend training courses (example English Classes, Baking Course, etc. based on individual staff performance)
• Maintain strong contact with suppliers in new or improved products, monitor price increases from suppliers and communicate them to management
• Periodically visits dining area to interact with guests and get feedback for improvement
• Keep up with cooking trends, systems, best practices and equipment in kitchen operation
• Working knowledge of various computer software program (MS Office, Shop n Cook) and Social Media (Facebook, Twitter, Instagram, Snapchat) etc
• Perform other duties as directed

REQUIREMENTS

• Culinary qualifications with minimum 15 years of experience in kitchen operations and holding the position of Executive Chef for at least 3 years
• Good communications and leadership skills
• Able to motivate and promote team work
• Resolve issues in a fair and positive manner
• Strong in decision making and give concise judgment