Area Chef - Singapore - EATALLEY FOOD PLANET PTE. LTD.

Description

Job Roles and Responsibilities

Continual Research, Development and Creation of New Dishes, Seasonal Menu and other menus/promos

Consistency of practices across all outlets.

Ensure Proper Practices are followed

Follow handbooks and manuals

Managing Food Costs in all outlets

Maintaining Relations with suppliers to manage food costs

Proper Food Menu Costing

Supervision of Head Chefs in ordering of raw materials and food so as to achieve

Minimal wastage

On time ordering so as to ensure freshness

Sufficient food stock

Forecast and Adjust for seasonal and fluctuating cyclical demand

Stock Check Reports & stock ordering forms

Ensure current main menu is executed according to expected quality and Instructions in all outlets. Bearing in mind the following:

Presentation

Portioning

Plating

Taste

Freshness

Correct Cooking Process

Follow our handbooks and manuals to ensure consistency

Rotational Testing of Food Quality at all outlets

Ensuring Rectification measures are taken for Food Quality Feedback Forms & Sign Off

Submission of Food Quality Feedback Forms at Bi-Weekly HOK meetings.

Ensure execution of new seasonal menu and other new dishes that may be introduced from time to time, according to expectations and instructions. Bearing in mind the following:

Presentation

Portioning

Plating

Taste

Freshness

Correct Cooking Process

To ensure the training of Commis Cooks & Sous Chefs by Head Chefs, placing emphasis on the following:

Company Rules and Regulations

Company Culture and Norms

Adequate level of Advanced Skill sets

Staff are trained to execute dishes according to abovementioned expectations

Staff are trained according to our handbook and manuals to ensure consistency

To ensure discipline is maintained within the whole restaurant chain. This would include:

Reviewing recommendations for Verbal Warnings for infringements

Reviewing recommendations Warning letters for continual infringements

Approving fines and deduction of bonuses for serious repeated infringements as tabled in our administrative guidelines

Reviewing recommendations for profit sharing bonuses for staff who perform to expectation

Reviewing recommendation for Promotions for outstanding staff

Reviewing recommendation for Time off / Off Days to be granted as reward to staff who perform above expectations

To ensure hygiene standards within the restaurant complaint to that of NEA standards are maintained throughout restaurant chain.

Placing emphasis on

Staff Compliance

Daily Cleaning Procedures

Checking daily cleaning checklists, ensure compliance and sign off

Daily Operational strength and staff movement.

Staff scheduling for restaurant to ensure adequate and not excessive manpower to achieve optimal manpower efficiency so as to achieve overall manpower targets and budget.

Submit staff schedule monthly to Head

Check daily strength movements

Report all staff movements to HR

Ad-Hoc Projects and Requests

Any other areas or issues that Senior Management should decide on