South Indian Chef

Looking for a South Indian food expert head Chef for a QSR model "The South Table" With an experience of 3+ years in the Hotel Industry. Key Responsibilities - Control and direct the food preparation process and any other relative activities - Construct menus with new or existing culinary creations ensuring the variety and quality of the servings within the food cost-defined - Approve and “polish” dishes before they reach the customer - Plan orders of equipment or ingredients according to identified shortages - Arrange for repairs when necessary - Remedy any problems or defects - Be fully in charge of hiring, managing and training kitchen staff - Oversee the work of subordinates - Estimate staff’s workload and compensations - Maintain records of payroll and attendance - Comply with nutrition and sanitation regulations and safety standards - Foster a climate of cooperation and respect between co-workers - Follows the instructions and recommendations from the immediate superiors in menu creation and operational efficiency. - Responsible to supervise Sous chef, junior chefs and commis. - Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. - Ensure that the production, preparation and presentation of food are of the highest quality at all times. - Ensuring highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. - Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. - Full awareness of all menu items, their recipes, methods of production and presentation standards. - Follows good preservation standards for the proper handling of all food products at the right temperature. - Operate and maintain all department equipment and reporting of malfunctioning. - Ensure effective communication between staff by maintaining a secure and friendly working environment. - Establishing and maintaining effective inter-departmental working relationships. - Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. - Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment. - Should be able to set an example to others for personal hygiene and cleanliness on and off duty. - Daily feedback collection and reporting of issues as they arise. - Assess quality control and adhere to hotels service standards. - Carry out any other duties as required by management. - Develop new menu options based on seasonal changes and customer demand. - Assist with the planning of meal designs within food cost defined - Recruit and train new kitchen employees to meet restaurant and kitchen standards - Good understanding of useful computer programs (MS Office, restaurant management software, POS) to document recipe and operations in order to build a scalable chain and also to have proper reporting to owners. Food Production and Quality - Ensure that all food that they produce is equal to or above the minimum set standard - Ensure that all food produced in their department is produced to the standard recipe - Up-to-date with culinary trends and optimized kitchen processes Menu Development - Develop the menu and additional items that are creative and appealing according to season, supply, relevance and inspiration. - Document all food production in a standard and presentable recipe - Provide feedback with regards to the functionality and appeal of the dishes in their department People - Provide guidance and direction to Apprentices. - Serving as a role model to demonstrate appropriate behaviors. - Ensure members of the kitchen brigade adhere to standard operating procedures, best practice and company policy. - Work as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame - Ensure that all staff have a safe and pleasant work environment at all times - Respond to and treat colleagues with professional respect and courtesy - Demonstrate new cooking techniques and equipment to Apprentices Customer Care - To deliver courteous and friendly service to all customers (clients, guests and team members) - To foster relationships with the staff, management, and corporate clients Financial responsibilities - Control costs by the below: - Minimizing spoilage - Maintaining adequate inventory of food - Utilising food surpluses - Minimising energy waste in the kitchen - Minimise maintenance costs in the kitchen by treating all equipment with respect and only using it according to guidelines and training - Ensure astute portion control, wastage control and adhering to par levels in their department Work Health & Safety - Ensure company WHS policies and procedures are adhered to at all times - Comply with all WHS Legislation and Regulations - Communicate the importance of safety procedures, monitor processes and proc