Che De Cuisine (Head Chef) / Chefs $7500

Job Scope of Che De Cuisine (Head Chef) / Chefs:

§ Recommend and advise on established goals, objectives and policies relating to the functional activities and operations of the outlet kitchen

§ Establish clear procedural guidelines and ensure their conformance by all staff members under supervision

§ Direct and co-ordinate all operations and activities pertaining to food preparation and production

§ Ensure that all statutory obligations in relation to food hygiene and safety are met

§ Establish and ensure total quality management in preparation and production of all food items. Ensure consistency of quality in all production by the outlets

§ Assume full responsibility of the identification and resolution of all operational problems

§ Plan for and be innovative in the recommendation of the variety of food menus

§ Be proactive and resourceful in the anticipation of changes in consumer preference, taste and needs

§ Develop plans and programmes for the restaurant in conjunction with various festivities or promotions as assigned by the Management

§ Maintain a network of information by nurturing good relationships with other outlet chefs within the umbrella of Pasta Fresca

§ Broaden useful contact base and liaison with other restaurants/hotels and keep abreast with consumer changes in trends and preferences and advise Management of such

§ Keep informed on changes in techniques and products and propose to the Management on measures likely to improve F&B business

· Maintaining good staff and customer relations and carry out counselling and disciplinary actions when needed

· Maintaining set standards for food and service quality

· Controlling the expenses of the restaurant ( food cost, spoilages )

· Drawing up duty rosters for kitchen staffs and approve all annual leave or leave of absence and handle all administrative activities relating to staffs

· Responsible for the proper scheduling of kitchen staffs and ensure sufficient manpower coverage during peak periods

· Orientate and conducting & coordinating on-the-job training for the restaurant in accordance with the set procedures

· Working with the Human Resource Department in the recruitment, development & appraisal of staff according to the policies of the restaurant and Management

· Overseeing daily roll-call / pre-service briefing and ensure all service providers have an acceptable knowledge of food offered at the outlets and are familiar with the menu, prices and other necessary facts of the organization

· Motivate, educate and develop service employees on a continual basis to achieve maximum efficiency

· Attending Food and Beverage operations meetings and conducting departmental meetings to disseminate information to staffs in the restaurant

Additional Scope for Italian Chefs:
To re-inforce quality control on food.
To periodically engage with customers and gather feedback and discuss with management office on improvements.