HEAD CHEF

General Purpose: 
A head chef is a highly skilled professional cook who oversees the operations of a restaurant or dining facility. They are responsible for the food that comes out of a kitchen, from conception to execution. While many of these professionals gain the necessary skills through work experience as line cooks. 
Job Tasks and Responsibilities:

•    TAKES FULL RESPONSIBILITY OF ALL KITCHEN ACTIVITIES (HYGIENE, CLEANLINESS, ALL FOOD RELATED SUBJECTS)
•    CONTROL AND DIRECT THE FOOD PREPARATION PROCESS AND ANY OTHER RELATIVE ACTIVITIES
•    APPROVE AND "POLISH" DISHES BEFORE GOING INTO THE RESTAURANT
•    PLAN ORDERS FOR EQUIPMENT OR INGREDIENTS ACCORDING TO IDENTIFIED SHORTAGES
•    ARRANGE FOR REPAIRS WHEN NECESSARY
•    IS FULLY IN CHARGE OF MANAGING AND TRAINING NEW STAFF
•    ESTIMATE STAFF'S WORKLOAD AND COMPENSATIONS
•    MAINTAIN ACCURATE RECORDS OF PAYROLL, ATTENDANCE, MC DAYS AND ANNUAL LEAVES (DESKERA)
•    COMPLY WITH NUTRITION, SANITATION REGULATIONS AND SAFETY STANDARDS
•    FOSTER A CLIMATE OF COOPERATION, RESPECT AND COMMUNICATION BETWEEN CO-WORKERS 
(FRONT AND BACK OF THE HOUSE)
•    IS ABLE TO MAINTAIN GOOD RELATIONSHIPS WITH HIS SUPPLIERS AND ALWAYS LOOK FOR A BETTER QUALITY/PRICE RANGE
•    IS ABLE TO DO FULL CLOSING STOCK WITH GP ON A MONTHLY BASIS AND INFORM THE ACCOUNTANTS AND OUTLET MANAGERS
•    HAS A HIGH LEVEL OF SOCIAL SKILLS REMAIN CALM, EQUALITY FOR STAFF, CREATIVE PROBLEM SOLVING, STRONG VERBAL AND WRITTEN COMMUNICATION SKILLS
•    IS ABLE TO DO FUNCTION PROPOSALS WITH COSTING, AND PROFIT MARGINS
•    IS FLEXIBLE WITH WORKING HOURS AT ALL TIMES