Head Chief

Back-of-house management

·      Achieve operational objectives by:

o  Contributing information and recommendations to strategic plans and reviews

o  Preparing and completing action plans for the BOH team including daily responsibilities

o  Adhering to production, productivity, quality, and customer-service standards

o  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.