CHEF

Job Description

: HEAD COOK Experience : 5 years and above Education : HS /Diploma in Hospitality & Hotel Management CTC : Rs. 23,000 - 25,000 Roles & Responsibilities: BOH Head’s prime responsibility is to organize the kitchen’s activities. Head Chef is the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment. Create and prepare menus Head chefs monitor and direct the process of food preparation. This requires them to create and prepare menus that suit the restaurant's price point, theme and description design. Ensure quality control Head chefs ens POST ure quality control for the totality of food features, including the food grade, colour, texture and shape, to the highest level. This involves setting food quality standards, finding the ideal suppliers, creating cooking and plating guidelines, educating staff members and performing temperature monitoring. They document ingredients that involve the storage requirements, quantity purchased, purchase and expiry date, nutritional value and composition. They also resolve any quality issues as they arise to ensure the continuation of food services. Supervise chefs and staff Manage kitchen staff and other staff members. They supervising the existing staff through communication, planning and training them. They delegate tasks to the kitchen team, which involves visiting each station, handling food-related concerns and ensuring the food meets quality standards. Head chefs also oversee the kitchen team to ensure they meet the restaurant's guidelines and standards. Monitor cash flow Head chefs may manage the cash flow in restaurants while ensuring profitability, maximising efficiencies and minimising costs. This requires them to understand cash flow definitions, fundamentals and management strategies. Manage inventory Restaurant inventory management is a key part of a sustainable and profitable business. This involves managing stocks, controlling the budget, preventing food wastage, calculating the cost of goods sold and keeping accurate records to produce them before the restaurant administration. Head cook has use inventory spreadsheets with the data derived from the physical inventory and input them from the spreadsheet into their PoS software. This helps them manage inventory levels and analyze inventory costs. Skills Here are some skills required to be a head chef: Job Type: Full-time Work Location: In person