Head Chef

Prime Function

• Develop food and service philosophy based around Indian, western, and South East Asian cuisines
• Ensure quality is maintained with a standardised product.
• Develop new menu package  and ongoing customised client menus
• Maintain cost effectiveness by maintaining profitability in all areas.
• Constantly evaluate systems to facilitate improvement where possible.
• Ensure that procedures are followed and clear records are kept at all times.
• Ensure the highest standard in preparation of food production and delivery.
• Ensure consistency of all product deliveries.
• Exceed guest expectations in quality and service of food products.
• Facilitates the functioning of and / or oversees the functioning of F&B Services Department or any other Department in the Hotel when necessitated by circumstances and as mandated by the General Manager. This would be over and above regular stipulated responsibilities and duties

Key Responsibilities

Food & Beverage Production Planning

• Plan and design menus for food and beverage.
• Tastefully do pairing of wine with food.

People Management

• Delegate through Chef de partie’s to achieve standards and work volume successfully.
• Monitor grooming, personal hygiene, proper use of equipment, delegation and efficiency of duties to ensure the highest standards are maintained. 
• Liaise professionally with the Service and Stewarding Department at all times.
• Monitor skill levels of staff and implement on the job training to ensure all kitchen staff are fully trained.
• Actively promote team work amongst kitchen staff to facilitate the achievement of kitchen objectives. 

Financial Management

• Minimise food wastage at all times.
• Understand organisation departmental financial objectives.
• Oversee all functions as necessary to ensure all food is at the required standard.
• Manage the ordering of food products to ensure financial objectives are met and produce is available for all events. 

Operations Management

• Meet deadlines and time lines as assigned by the Restaurant & Bar Manager.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per recipe system.
• Manage rosters for casual, agency and section staff as per company policy to ensure appropriate resourcing levels.
• Distribute work schedules in appropriate sections of kitchen to ensure work is delegated efficiently at all times.
• Monitor the quantity and quality of food products to ensure it is as per Accor standard recipe.
• Monitor the use of equipment and provide training where necessary to ensure staffs are using equipment in a safe and proper manner. 
• Ensure that all details relating to food for events are clearly understood and organised.
• Attend operational, event management and other work related meetings if necessary.

Occupational Health & Safety

• Ensure that the OHS&E policies and procedures are effectively communicated to all employees, contractors and volunteers and the control of visitors to worksites.

• Ensure induction and department or job specific training is provided for all employees, contractors and volunteers.

• Ensure that Department Safety Procedures and other safety information are prepared and complied with.
• Ensure that Department safety plans are developed in consultation with employees.

• Promote OHS&E Management by example.

Your team and working environment:
In 1-2 sentences, introduce the team, property or office environment in a way that reflects the culture
Note: Customization may be included for any specific local or legislative requirements, such as work permits