Head Chief

Job Description

Back-of-house management Achieve operational objectives by:o Contributing information and recommendations to strategic plans and reviewso Preparing and completing action plans for the BOH team including daily responsibilitieso Adhering to production, productivity, quality, and customer-service standardso Resolving BOH team issues Assist the Restaurant Manager in ensuring that all food items are estimated and prepared correctly to obtain maximum gross profit. Ensure that proper cost-saving measures are applied in the BOH. Manage and supervise the kitchen team and the BOH daily operations. Ensure proper and efficient communication between BOH and FOH staff by constantly communicating with the Floor Manager and the Restaurant Manager. Stay updated on all restaurant policies, memos, procedures, specials, promotions, etc. Be responsible for identifying and following up on BOH maintenance issues. Adhere to established restaurant standards of service quality, workplace health & safety, maintenance, hygiene & sanitation. Ensure no unauthorized changes or use of logbooks, forms and checklists, recipes, etc. are applied. Delegate tasks among team members Be responsible for approving all prepared food items that leave the kitchen. Be responsible for any food returned by the guest and correct the issue(s) immediately. Ensure good management of the kitchen during service hours to keep production and quality at their highest standards. Plan the quantity of food to be prepared for the coming shift. Make sure that all preparations always comply with restaurant recipe cards. Ensure that all food is presented for service in a timely manner and in the correct sequence. Spot kitchen problems and resolve them quickly and efficiently. Instruct the stewarding team on the overall cleaning aspects and general materials handling in the production department of the kitchen. Act as a replacement worker when short staffed. Ensure that fresh and dry products are being used as per the FIFO procedure. Ensure temperature records and food labeling are maintained up to date. Continuously check that products in the restaurant kitchen are stored in proper containers at the appropriate temperatures. Implement HACCP and other safety and quality control measures throughout the production process. Maintain a favorable relationship with all restaurant employees to foster and promote a cooperative and harmonious working climate conducive to maximizing employee morale, productivity, and efficiency.

• Sends the wastage report prepared by the Supervisor/Team Leader on a daily basis to the Head Office.
• Gives direction regarding the daily staff meal preparation & controls it monthly cost.
• Receives the raw materials from suppliers and makes sure from the temperature, quality & quantity received are equal to the RM requested and makes sure that all products are entered to the stock as per FIFO method.
• In charge of checking the Opening & Closing procedures on a daily basis.
• In charge of the Labeling of Raw Materials process (Production date & Expiry date) and audits all sections continuously in terms of cleaning / expired products / FIFO products.
• In charge of managing the physical & nonphysical (Database) inventory.
• Ensures that all produced Raw Materials are prepared are per the Par Level Preparation List.
• Updates the Par Level List (Related to General Order request) periodically based on operation needs.
• Trains & develops his direct members continuously.

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