Bếp trưởng điều hành/ Head Chief

As a Head Chef, you are responsible for day-to-day operations and staff management of the Kitchen. This role is to resolve problems efficiently to serve excellent cuisine, and maximize the productivity of kitchen staff including chefs de partie, demi chefs, cooks, and kitchen helpers. In doing so, the Head Chef plays the role of the following duties:
- To develop menus and standard recipes for food preparation and new start-up restaurants.
- To ensure the effective food preparation and attractive presentation.
- To keep up with cooking trends and local best pracitices.
- To oversee the delivery of food supplies and inventory control.
- To ensure and maintain the highest food quality and hygiene standards.
- To interact with guests to get feedback on food quality and variety of food.
- To evaluate foods to assure the quality standards consistently.
- To maintain a regular cleanliness for all kitchen areas and equipment.
- To develop SOPs to enhance standards to reflect state-of-the-art techniques
- To provide coaching / training session to all kitchen staff for their professional development opportunities.
- To consult with the Restaurant Manager about food production aspect of events.
- To project annual food, labor cost and monitor financial results.
- To exercise portion control for food items served at reasonable prices.
- To take corrective action as necessary as to meet the financial goals.
- To inteview candidates together with recruitment specialist to select right people.
- To manage effective attendance of the kitchen staff.
- To conduct performance appraisal for all kitchen staff.