Job Overview
Category
Supervisors of Food Preparation and Serving Workers
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Job Description
Job Responsibilities
R&D & set up menu are pre-requisites of a Head Chef.Manage and supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers under your charge.Supervise assigned commodities are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events.To constantly involved in all phases of the daily operation requirements.Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.Attend weekly management meeting.Demonstrate new cooking techniques and new equipment to cooking staff.Update menu recipe cards and menu planning for promotion.Monitor staff schedules, transfers, overtime, annual and statutory holiday.Train and develop junior chefs.Adheres to rules and regulations set by the higher Management.Monitor and maintain stock levels to reduce wastage, food costing is a critical component of a Head Chef SOP.Monitor staff roster, transfers, overtime, annual and statutory holidays and supervise staff appraisals.Ensure that food handling and hygiene regulations are followed in accordance with SFA & other governmental regulations & compliance. Skills / Requirements
Candidate must possess at least Diploma/Advanced/Higher/Graduate Diploma in Food & Beverage Services Management or equivalent.At least 5 Year(s) of working experience in the related field is required for this position.Required Skill(s): CulinaryPreferably Manager specialized in Food/Beverage/Restaurant Service or equivalent.Must have completed Basic Food Hygiene course
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