Job Description
Executive Chef / Head Chef
Responsibilities:
- Oversee and manage 10+ outlets kitchen in efficient and effective operations
- Responsible for maintaining overall food quality and appearance, the cleanliness of kitchen facilities and equipment
- Manage properly the food cost and inventory to meet business needs/demands
- Close communication with Ops Head to his/her superior any difficulties, guest or internal customer comment and other relevant information
- Control strategically the food cost, budget and cost saving initiatives
- Design, create and produce new recipes
- Tie into company’s policy and operation strategies so as to ensure quality of the food, standard of hygiene and safety
- Supervise and train Chefs on SOP, recipes and maintain efficient manpower planning and costing
- Report to COO
- Perform ad hoc duties and special projects as assigned