HEAD CHEF / EXECUTIVE CHEF

Job Description
Head Chef / EXECUTIVE CHEF

http://www.shakespeare-and-co.com/#home

Education: Bachelors in Culinary Arts

JOB SUMMARY

Supervise and administers all phases of kitchen operation including food purchase and selection, preparation and menu planning, supervision of subordinates and co-ordination of kitchen service. Responsible for the production of high quality food products at a cost level consistent with management objectives.

PRIMARY DUTIES AND RESPONSIBILITIES

1. Present at all peak periods to supervise.

2. Responsible for the direct supervision over all employees engaged in the operation of the kitchen. Strives to maintain good labor relations. Observes legal requirement as to hygiene and labor department.

3. To be fully aware of the job description of each associate under their position and that associates perform their duties according to the prescribed job descriptions.

4. Supervise food as to preparation, cost, quality, quantity, inventories, portion control, menu, planning, recipes and in testing of samples submitted by the purchasing department.

5. Establishes and supervises, job methods and cooking standards to maintain a high quality of food & service.

6. During Lunch & Dinner period, personally inspect each item to make sure that the presentation as well as the quality of the food is correct and in accordance with the established standards.

7. With the General Manager plans the daily table d’hôte menus and reviews all other menus on a quarterly basis.

8. Develops new cooking methods for improvement of cuisine, reads trade magazines and periodicals, maintains contact with other chefs and visits other kitchens to keep abreast of the new development in food and equipment.

9. Responsible for the pre-opening training of the kitchen staff in accordance with the schedules.

10. Interview and hires applicant for employment, responsible for training program and proper placement to employees, set up work schedules and job requirements.

11. Prepares inventories, budget forecast and may revise work schedules for each month, reports on daily payroll, overtime, absenteeism and accidents.

12. Complete market lists, orders necessary items and inspects food such as meat, fish and vegetables as received from the Market.

13. Develops standard recipes for all dishes to ensure proper portion control, uniformity of taste and quality, taste new products in the market, recipes and formulas.

14. Makes requisitions daily food supplies to maintain the fastest turnover possible.

15. Analysis daily food sale, butcher’s shop reconciliation’s, food costs and other operational expenses.

16. Responsible for the payroll and food cost forecasted in the Financial budget is realized.

17. Suggests profit improvement ideas.

18. Prepares a time sheet and the daily personnel reports.

19. Hires, trains, disciplines and terminates personnel as necessary in co-corporation with General Manager.

20. Maintain a clean and safe kitchen, coordinating his efforts with Restaurant Manager

21. Inspects food stores refrigerators and suggests proper storage to avoid spoilage and ensure regular turnover of food items.

22. Ensure that each and every member of his team is polite and courteous to the guests, management and his fellow workers and behave in the most appropriate manner at all times.

23. Ensure that each member of his staff holds a valid Health Certificate.

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