CHEF

POSITION SUMMARY:

The core of this position is to oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. The Chef responsible to monitor the back-of-house daily operations, designs a menu based on the seasonal availability of food items and to ensure the kitchen complies with the safety and health procedures. This role reports to the Operation Manager.

KEY ACCOUNTABILITIES

a) ACHIEVE SALES TARGET:

• Work closely with all restaurant staff to achieve Monthly Sales Target.
• Maintain and raise the food profit margin.

b) OPERATIONS:

• Constructs menus with new or existing cuisines and to ensure there are varieties of choices and in the highest quality.
• Create and inspect cuisines before it arrives to the customers ensuring the food is in the highest quality and contentment.
• Analyse and develop new ingredients in the Slow-Moving menu.
• Monitor the daily operations of the back-of-house staffs especially in food preparation process.
• Enforce safety and health regulations to ensure the staffs safety and kitchen/restaurant cleanliness.
• Work closely with restaurant staffs and supervisor to ensure all staffs are aware about the restaurant new menus and changes in existing menus.
• Chooses ingredients and creates unique dishes that inspire guests to come back again and again to see what is new in the restaurant.
• May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes.

c) CUSTOMER SERVICE:

• Manage customer complaints regarding foods in professional manners.
• Provide exemplary food services to the customers ensuring a high quality in food preparation.
• Ensure customer satisfaction and always seek feedback on new and existing menus.
• Uphold the company’s image as International brand at all times.

d) MANAGING STAFFS:

• Make roster and assign the back-of-house staffs shifts and monitor the staff’s workloads and compensation.
• Delegate task efficiently when the restaurant has a special event and to ensure the normal customers are well-served.
• Monitor attendance and payroll records for back-of-house staffs.
• Provide guidance and directions to the back-of-house staffs.
• Monitor back-of-house performance.

e) STOCK / INVENTORY:

• Monitor and maintain the daily and monthly stock levels.
• Ensure the stock rotation procedures are followed by the back-of-house staffs.
• Report to the Operation Manager on the daily and monthly inventory lists including the rotten ingredients stock.
• Analyse and ensure the ingredients condition is good to serve.
• Assist the Operation Manager to estimate ingredient cost and ensure all purchases comes within budget.

f) OTHERS:

• Liaise with related supplier in the absence/presence of Operation Manager.
• Arrange for equipment to repair when necessary.
• Remedy any problems or defects.

g) PERSONAL DEVELOPMENT:

• Accuracy and meticulous when dealing with culinary instruction, recipes and directions to the staff.
• Innovative and creative.
• Initiative and proactive.
• Always maintain good rapport and communication with staff and Management.
• Staff to conduct themselves in a proper and professional manner in
• Compliance with Company Policy.

SPECIFICATION REQUIREMENT:

• Possess SPM, Post Diploma, Diploma, Bachelor Degree in Culinary, Tourism and Hospitality or any related fields.
• 3-5 years’ experience of Chef or Sous Chef role in restaurant or within the hospitality industry.
• Creative and innovative. Analytical, agile and responsive to change
• Meticulous and accurate.
• Highly motivated person.
• Excellent leadership skills.
• Good time management skills
• Excellent communication skills among peers and customers.
• Strong interest in the mission and culture of Ace Café Kuala Lumpur