Head Chef

Job Description

1. Ensure compliance with all kitchen SOPs and standards by supervising CDPs, Sous Chefs, and team members during daily operations to maintain consistent food quality and workflow efficiency.
2. Manage daily ingredient requisitions and inventory usage by reviewing and approving kitchen requests based on menu needs to control stock levels and reduce waste.
3. Develop and maintain product specifications and standardized recipes by reviewing ingredients, portion sizes, and cost structures to ensure menu consistency and cost accuracy.
4. Monitor food quality and presentation across all outlets by conducting regular tasting, plating checks, and coaching sessions to guarantee consistent taste, appearance, and portioning.
5. Prepare and approve market lists by selecting appropriate food types, quality, and quantity needed to ensure all ingredients meet restaurant standards and production requirements.
6. Inspect and approve all perishable goods received by evaluating freshness and supplier performance to ensure only high-quality ingredients enter the kitchen.
7. Promote menu innovation and creativity by guiding CDPs and Sous Chefs in developing new dishes or improving existing items to enhance guest satisfaction and menu competitiveness.
8. Distribute and follow up on function sheets and special events by coordinating with Sous Chefs to assign tasks to ensure smooth and accurate execution of all functions.
9. Plan and manage kitchen staff schedules, leave, and manpower allocation by analyzing operational needs to maintain adequate staffing levels and efficient kitchen performance.
10. Ensure strict hygiene, safety, and cleanliness standards by supervising sanitation routines and enforcing compliance with food safety regulations to maintain a safe and hygienic working environment