Head Chef

Key Responsibilities

1. Kitchen Supervision & Food Preparation

• Oversee the kitchen team during daily operations to ensure timely and efficient food preparation.

• Ensure all dishes are prepared according to established recipes and presentation standards.

• Monitor portion control and consistency across all kitchen stations.

• Support the Deputy Executive Chef in implementing menus and kitchen procedures.

2. Staff Coordination & Support

• Assign duties and assist in organizing kitchen workflows for smooth service.

• Guided and supported junior chefs and cooks in executing tasks accurately.

• Help onboard new kitchen staff by demonstrating preparation and safety standards.

3. Hygiene & Food Safety

• Maintain cleanliness and organization of the kitchen area.

• Ensure compliance with hygiene, food handling, and safety standards as per local regulations.

• Report any maintenance issues or equipment malfunctions promptly.

4. Stock Handling & Waste Reduction

• Assist with daily stock checks and ensure proper storage of ingredients.

• Monitor food usage and help minimize waste through efficient preparation practices.

• Support inventory management by informing senior chefs of stock levels and replenishment needs.

5. Communication & Collaboration

• Communicate effectively with service staff and other departments to ensure seamless service.

• Report any issues or challenges in the kitchen to the Deputy Executive Chef.

• Contribute ideas for improving kitchen operations and dish presentation when appropriate.

主要职责

1. 厨房管理与食品制作

• 监督厨房团队日常运作，确保食物及时高效地出品。

• 确保所有菜品按标准食谱及摆盘要求进行制作。

• 监控各厨房岗位的出品份量与质量一致性。

• 协助副行政总厨执行菜单及厨房操作标准。

2. 员工协调与支持

• 分配工作任务，协助安排厨房各项工作流程以确保服务顺畅。

• 指导与支持初级厨师和厨工，确保其准确完成工作。

• 协助新员工的培训，包括操作流程与安全规范。

3. 卫生与食品安全

• 维护厨房区域的整洁与组织有序。

• 严格执行食品卫生与安全操作规范，符合相关法规要求。

• 及时上报设备故障或维护需求。

4. 库存与损耗管理

• 协助进行日常库存检查，确保食材储存得当。

• 监控食材使用情况，推动高效备餐以减少浪费。

• 向上级及时反馈食材库存及补货需求。

5. 沟通与协作

• 与服务团队及其他部门保持良好沟通，确保前后场配合顺畅。

• 向副行政总厨及时汇报厨房运行中出现的问题或挑战。

• 适时提出厨房运作或菜品改进建议。