Head Chef Continental

Profile

Location

Salary - 45,000 to 55,000

Experience Required

Required Experience Only -

Place of Work :As assigned

Division : Food & Beverage

Responsible To

Responsible For

Chef de Partie/ Sous chef

Commis chefs/Attendants assigned in Place of Work

Kitchen Trainees/ Apprentices

Scope

Keeping in view the ever changing business scenario and your own career enhancement, Multi Skilling / Multi Tasking is seen as an imperative.

General Purpose of Job:

To manage his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction consistent with the standards, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Main Duties:

1. To develop standard recipes which allow the restaurant to operate at an acceptable food cost and to ensure that the monthly forecasted Food Cost is achieved.

2. To strictly adhere to the established operating expenses and ensure that all costs are controlled.

3. To ensure an effective payroll control through a flexible work force maximizing utilization of employees.

4. To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.

Operational

1. To ensure that the assigned Kitchen is managed efficiently according to the established concept statement, providing a courteous, professional, efficient and flexible service at all times.

2. To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Workas per Master Task List.

3. To assign responsibilities to subordinates, implementing Multi Tasking principle and to check their performance periodically.

4. To be hands on Manager and be present at all times in the operation, especially during busy periods.

5. To implement a flexible scheduling based on business patterns.

6. To establish and strictly adhere to the par stocks for all operating equipment, supplies, inventoried items, and to ensure that the outlet is adequately equipped.

7. To conduct monthly inventory checks on all operating equipment and supplies.

8. To control the requisitioning, storage and careful use of all operating equipment and supplies.

9. To conduct daily pre-shift briefings to employees on preparation, service and menu.

10. To liaise with the Food & Beverage Department on daily operations and quality control.

11. To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives as necessary.

12. To establish culinary standards specific for the restaurant which meet the needs of the target market.

13. To use, wherever possible, locally and seasonally available products in menus and "specials".

14. To develop menus, buffets (where applicable) and "specials" and signature dishes which meet the needs of the target market and are in line with the operating concept for the restaurant.

15. To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.

16. To develop the safety guidelines for usage of all equipment and its implementation.

17. To understand and comply with the Prevention of Food and Adulteration Act and other legal statutes applicable to Food & Beverage.

Guest Service

1. Ensure to establish a rapport with guests. Handle all guest requests and inquiries on food, beverage and service.

2. To ensure that the Outlet team projects a warm, professional and welcome image.

Administration

1. To ensure that the Departmental Operations Manuals is prepared and updated annually.

2. To maintain the Daily Log Book.

3. To plan the outlet weekly roster and work schedules to ensure that the outlet is adequately staffed to handle the level of business.

4. To maintain outlet communication board.

5. To submit all guest / staff incident reports.

6. To attend weekly Food & Beverage Meeting and Daily Operations Meeting.

7. To provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet.

Marketing

1. To participate in the formulation of the Annual Marketing Plan. And implement with the Outlet Manager and Sales Department to achieve a effective sales and promotional activities to maximize revenues.

2. To conduct monthly menu sales analysis as to continuously tailor the menus to the customer’s taste and preferences.

3. To continuously research in the field of new cuisines/ recipes and keep abreast with competition.

Employee Handling

1. To identify training needs and plan training programs for the employees.

To ensure that the outlet employees are Multi Skilled and have the necessary skills to perform their duties with maximum efficiency.

How to Apply

Please submit your Resume, and Platting Photos

Hr@Kickchef.com

+91-9540709696