Head ChefCông ty TNHH Soko Group

Tasks in the pre-opening phase
Key 1: Build a strong kitchen team:
Assist the Operation Manager in establishing a kitchen organization chart
Recruitment, interview, and training employees for the kitchen team
Create the kitchen processes to work effectively with the FOH team
Establish a training plan, able to train new employees, provide ongoing training for subordinate employees
Key 2: Propose OS&E and equipment for the kitchen:
Support looking for and connecting suppliers to the Purchase Department
Propose a list of OS&E of kitchen equipment
Responsible for controlling equipment, and material received from suppliers
Key 3: Menu development
Suggest a menu following the restaurant concept
Create a seasonal menu, a special menu for a private party
Task on the opening phase
Responsibilities
Check the daily list of required ingredients, monitor food inventory levels, and determine what needs to be restocked and when
Monitor food budgets and ensure supply orders do not exceed allocated budgets
Maintain kitchen order and hygiene by ensuring the cleanliness of tables, counters, and all work areas
Ensure general cleanliness and maintenance of all kitchen equipment and utensils
Operate kitchen equipments
Monitor equipment performance and order replacements as and when needed
Prepare ingredients and oversee food preparation
Ensure that all dishes are cooked well and presented in an aesthetically pleasing way
Supervise the kitchen staff to ensure that they are performing their duties efficiently
Provide training for new kitchen staff