HEAD CHEF

The Head Chef is responsible and accountable for leading, directing and overseeing the Culinary team in all aspects at the designated outlet. Responsible for upholding all relevant legal compliances, standard operating procedures and policies & procedure of 1-Group. Work hand in hand with the respective management team to achieve outlet target and goal. It is constitutive to support or assists and work cohesively with internal stakeholders of the venue in all matters stipulated in this document. It is also important to maintain professional conduct in line with the company’s policies and procedures at all time. Last but not least, it is expected to embrace and practice one of the company’s success factors which is Collective Leadership management culture in decision making process.

ESSENTIAL CORE SKILLS

ORGANIZATIONAL SKILLS

It is important to work on a variety of tasks at once and must do so while keeping the kitchen clean, safe and well-organized. This skill set will demonstrate the urgency to prioritize various tasks and manage timeline efficiently. Good time management and attention to detail will be an integral attribute to be at the forefront of any task.

INTERPERSONAL SKILLS

It is important to be able to demonstrate the ability to interact with staff and management as working in a kitchen requires team effort.

CULINARY EXPERTISE

One of the most important skills is the ability to cook and having the knowledge of the kitchen. This broad skill includes a variety of smaller skills such as knife and tasting skills. It is important to be able to cook precisely and efficiently, as well as being skilled at recognizing flavours and judging the balance of seasonings.

CLEANLINESS

Good hygiene practice is very important especially being in the food and beverage industry. Maintaining the cleanliness in the area where food is being prepared, constant hand washing and knowledge about the causes of food contamination, as well as the dangers it poses to human health, should always be put in mind when preparing food.

DECISION MAKING ABILITY

In this fast pace industry, they are lots of decisions to be made that demands constant thinking on your feet. It ranges from “pop-up” issues that require lateral thinking decisions to short- and long-term strategic executive decisions that will undergo C-Leadership process.

BUSINESS SENSE (ENTREPRENEURIAL SKILLS)

Administrative duties are amongst the primary tasks in a managerial job scope. It is a responsibility that intertwined or co-reliance with other day to day operation’s needs. A well-developed entrepreneurial skill will facilitate operational efficiency in outlet management.

KEY ROLES AND FUNCTIONS

1. OPERATION PERFORMANCE

• To plan, direct, control, co-ordinate and participate in the activities of all personnel engaged in the preparation and cooking of food, ensuring that all the food prepared and served is in accordance with the standards set by the Company.
• To come out with new recipe ideas, menus and promotions through collaborate with the Culinary Development team to create a winning cuisine style and concept for the outlet.
• To work with the event and wedding sales team to create viable menus with a high level of responsiveness to ensure customer satisfaction. To ensure the highest level of quality and execution of all events and weddings.
• To ensure operations team members are properly trained on all menu items and have proper product knowledge, joining operations briefings to discuss any day to day issues and resolve any matters.
• To look for more sources of supplies for the purposes of cost savings, whilst maintaining quality standards.
• To direct, control and co-ordinate activities and food promotions with the kitchen staff and restaurant manager.
• To ensure a high standard of cleanliness throughout the entire kitchen as well as ensure a safe working environment in the kitchen and to prevent unnecessary accidents.
• To check all kitchen requisitions and transfers. Responsible for approval of Market list and COSG targets.
• To check on quality of food received as per the market list and to store items as per the designated specifications.
• To control and minimize wastage of food by adopting the following steps :

Maintain a minimum inventory of food & to achieve budgeted food cost.

Preparation and development of products;

2. LEARNING AND DEVELOPMENT

3. PEOPLE MANAGEMENT

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