JOB
OVERVIEW: The
Head Chef is responsible for the daily operation of the kitchen and provides
professional leadership and direction to Kitchen staff. The chef ensures that
all recipes, food preparation and presentation meet Standard Operating
Procedures and commitment to quality and highest regards to hygiene.
KEY
RELATIONSHIPS:
Reports to: Group Chef/Owner
Internal: Operations/Outlet Manager
Requirements are
representative of minimum level of knowledge, skills and/or abilities. To
perform this job successfully, the incumbent will possess the abilities or
aptitudes to perform each duty proficiently.
Essential
Functions:
Monitor daily kitchen operations and food
production·
Responsible in creating and monitoring daily
checklists so they are being followed and completed accordingly.·
Ensure wastage and spoilage is minimized and
properly recorded.·
Responsible in helping food preparation and
fill in other places when needed before, during or after a dining service.·
Responsible in monitoring food safety is being
practiced at all times in accordance with standards and practices.·
Responsible in monitoring that FIFO
(First-In-First-Out) is practiced.·
Ensure the all kitchen team members are
following standard recipes, preparation and presentation standards.·
Keep entire kitchen and walk-in-cooler,
storage areas clean and well-organized.·
Places food orders and cross check invoices
for price consistencies.·
Receives product verifying invoice and
freshness of food and its condition.·
Trains kitchen staff according to Standard
Operating Procedures (SOP).·
Manages staff levels throughout the shift.·
Conduct monthly inventory.·
Monitor food cost to a budget target.·
Implement daily inventory control and ordering
procedures, maintaining established PAR stock levels.·
Follows all fire, health and safety
regulations and laws governing Food· & Beverage Operations in Australia.
Ability to maintain a professional image
according to the company.·
Ensure wastage and spoilage is minimized.·
Work as an integral
part of the team building a close bond between chefs and front of house
personnel.
Check freshness and quality of food, taking
particular note of food being appealing to the eye and nutritious.·
Responsible for cooking food to the correct
temperature as per customer’s request.·
Responsible in helping food preparation and
fill in other places when needed before, during or after a dining service.·
Responsible in monitoring food safety if it’s
being practiced at all times in accordance with standards and practices.·
Responsible in monitoring the surfaces if it’s
being wiped on which food are prepared in non-toxic disinfectants.·
Responsible for overall food quality (smell
and appearance), plating presentation and correct quantity.·
ESSENTIAL
SKILLS
a. Ability to
understand guest’s service needs
b. Ability to be
well organized, maintain concentration and think clearly when providing service
to multiple dishes within any given period of time.
c. Ability to
perform job functions with minimal supervision.
d. Ability to
maintain good coordination while preparing and serving orders quickly.
e. Ability to exert
physical effort in transporting plates to dishwasher area.
f. Ability to endure
abundant physical movements throughout the work areas.
g. Ability to work
cohesively with co-workers as part of a team.
h. Ability to follow
all serving guidelines with regards to the rules & regulations of the
restaurant.
i. Ability to remain
stationary at assigned post when specified.
j. Ability to to
perform duties in all stations in the kitchens and fill in, if necessary and
when required.
NOTE:
* This job
description in no way states or implies that these are the only duties to be
performed by the associate occupying this position. Associates will be required
to perform any other job-related duties assigned by their manager.
Please send
you resume to hr@chefsgallery.com.au,providing your expected salary.
