Kitchen Chef

Overview

• The Kitchen Chef is responsible for organizing and managing all aspects of
• food production to the highest professional standards.
• He/she oversees
• sanitation in the production area, stocking, storage, quality control, and
• production costs.
• Assign weekly work schedules for all kitchen personnel to meet
• expectations while adhering to staffing guidelines and forecasted labor
• costs.
• Control and monitor monthly inventory by ensuring adherence to
• established measures, adjusting discrepancies, checking expiry dates,
• and maintaining correct par levels.
• Monitor costs to minimize waste and implement control measures to
• achieve forecasted food and labor costs.
• Assume full responsibility for the cost of all food items produced and
• oversee the proper storage and receipt of food items.
• Plan and research new aspects of brand products that could contribute to
• meeting or exceeding set sales targets and share findings with team
• members accordingly.
• Plan high-quality menu items to meet anticipated demand and ensure
• adherence to brand-specific recipes to maintain image and customer
• satisfaction.
• Ensure product and process compliance with company and
• HACCP/Nutrition standards, implement corrective actions and continuous
• improvement initiatives, and monitor their effectiveness
• Supervise food production, maintain high standards of quality and
• hygiene, demonstrate expert knife skills, and strive for continuous
• improvement to enhance the operation's image.
• Conduct regular
• inspections of kitchen equipment for cleanliness and functionality.
• Train all team members in work techniques and hygiene standards so they
• are able to deliver their roles to the expected standards, estimate staff’s
• workload and build harmony between the team.
• Technical degree in Hospitality Management, or a related field.

General Experience

Managerial Experience