Chef

Job title: Chef

Department: Food & Beverage dept.

Responsible for: All kitchen stuff

Prepared by: Owner of the restaurant

Prepared date: 21/05/2022

RESPONSIBILITIES AND DUTIES:
• To ensure that all menus are constantly undated, paying special attention to seasonal availability.
• To ensure that all menus are correctly calculated to ensure maximum gross profit.
• To ensure that all staffs are constantly trained to effect good portion control and pleasing presentation of dishes.
• To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
• To liaise with management daily regarding special requirements, VIP's functions, etc.
• To ensure that all statutory hygiene requirements are diligently followed.
• To ensure that maintenance problems are promptly reported.
• To constantly update your knowledge and skills for the good of the establishment.
• To assist with regular stock-takes as and when required.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret general business professional publications, technical

procedures, manuals or statutory regulations. Ability to write reports, and standard of performance manuals. Ability to effectively present information and respond to questions from groups of managers, suppliers, members, and employees.

COOKING SKILLS

Must know to cook:
• Chinese
• North Indian
• BBQ and grill
• Seafood
• Shawarma

EDUCATION AND/OR EXPERIENCE
• Graduation Degree in any course
• Extensive food knowledge and creativity
• Knowledge of purchasing, ordering, receiving, food costing and inventory procedures.

COMPUTER SKILLS

Working knowledge of various computer software programs including, but not limited to, word processing, spreadsheets and email