Hotel Head Chef

 To train all staff their respective duties in accordance with their job description to encourage staff to improve themselves in their work through training and to reward them for improvement shown.  Head Chef is responsible for checking on a frequent basis, the time cards and for checking the monthly attendance report of all staff under his command.[submitted to H.R. department monthly]  Duty roster for all kitchen staff to be supplied for time keeping  To abide by the labor laws of Malaysia in the treatment of staff.  To train all the kitchen staff on guest relations, courtesy and how to present them to the guest.  To train all the kitchen staff on fire safety, awareness and fighting as per the government Regulations Company and fire departments procedures.  To complete any documents as may be introduced by the management in connection with Human Resources regulations/employment.  Co-ordinates functions and activities with the F&B personal.  Always shows initiative to produce new food dishes of a quality expected in the hotel.  Supervises the functions of all kitchen employees, facilities and costs, contributes to maximizing the overall Food and Beverage Department profit.  Controls and analyses on a daily basis the following: a) Quality levels of production and presentation. b) Guest satisfaction c) Merchandising and marketing d) Operating, payroll and food cost e) Cleanliness, sanitation and hygiene  Ensures maximum performances in all above areas.  Responsible for the production, preparation and presentation of all food items to ensure highest quality at all time.  Is responsible for the preparation of menus and participates in the pricing policy in consultation with the F&B Manager taking into consideration the following: a) Local requirements b) Market needs c) Competition d) Trends e) Recipes f) Potential cost g) Availability h) Merchandising and promotion  Works with the Purchasing Manager/store keeper/receiving officer in Determining the minimum and maximum food per stock.  Keeps an up to date standard recipe file for all food items including food pictures.  Checks requisition of all request from F&B or clients.  Inspects and approves all food items being received by the company.  In co-ordination with the management of the company introduces quality control of all food purchases, it is the policy of the company that quality of food is of primary importance. To ensure that the kitchen at all items is clean, that all kitchen equipment is clean, that all pots and pans are clean.  To ensure that all food presented to any person is above the minimum health requirements of the country.  To attend daily / weekly F & B briefing.  To ensure that any future procedures that may be introduced by the management are followed.  It is expected that the Assistant will lead his team with a “hands-on” approach and frequently involved in practical cookery and train the junior kitchen personnel.  To respond to changes in the departmental function as dictate by the industry, company and government.