RESTAURANT IN-CHARGE/HEAD CHEF
A MODERN ITALIAN RESTAURANT
Total des années d'expérience :10 years, 10 Mois
Over all responsibility of the restaurant"s daily operations
• Taking overall responsibilities of kitchen daily operation.
• Overlooking the SOP's.
• Make sure about hygiene standards meet required level.
• Try to develop new product and recipes.
• To prepare food cost for new developed items.
• Ensure the quality of product meet established standard.
• Ensure the standard level of food dispatching from counter.
• Draw up production schedule to determine type and quality of food to produce.
• Maintaining food cost under the profit level.
• Take care about the ordering of foodstuffs and other raw materials for the daily operations.
• Ensure the quality of supply.
• Make awareness to the team about the safety working procedure.
• Demonstrate the operations of kitchen machinery if required.
• Maintaining staff duty schedule.
OVERALL RESPONSIBILITY OF F&B PRODUCTION AND ASSIST EXECUTIVE CHEF