Job Summary

The Head chef will work closely with general manager of the restaurant. This will include but is not limited to the following duties: keep the standard menus, working on creating and maintaining the food cost, labour cost. The Head chef will have sole responsibility on ensuring food menu price is in line with food cost. The Head chef will manage the entire operation of running the culinary department; produce and supervise mise en place and check that all junior chefs follow recipes accurately. Knowledgeable of all the culinary aspects, be able to self-develop a vast variety of dishes regarding all the operations (restaurant, banqueting, catering…). The head chef must have knowledge of Japanese cuisine, its techniques, and Japanese ingredients.

Responsibilities

• Always promote a CAN-DO attitude to any guest requests. Accommodates all guest requests courteously according to the standards.
• Manage and supervise, all the kitchen and steward staff.
• To ensure that the quality of Uni dish production and presentation are always maintained at their highest level.
• Ensure kitchen and back areas are always thoroughly clean.
• To prepare the daily kitchen briefings.
• Is directly responsible for the efficient performance of the following:

- Ordering and keeping fair stocks.

- Minimizing wastage through creative recycling.

- In-depth training of staff.

• To review monthly forecast and schedule resources accordingly.
• At start of shift must be changed, in full uniform and ready to work at start time on roster.
• To strictly control wastages, ensure junior chefs are also recording wastage and give the information to the corporate chef.
• To establish and maintain smooth personal and work relationships in the kitchen.
• To ensure every food product is labelled accordingly as required by the hygiene and sanitation policy.
• To supervise the undertaking of physical asset inventories when required.
• To ensure that all equipment is cleaned, when necessary or according to their schedules.
• To maintain and create a working environment that reflects a sense of place.
• To conduct performance appraisals for kitchen employees and attend the HR trainings to know the procedure.
• To continuously train and motivate the kitchen team to ensure the restaurant standards are maintained.
• To handle any guest complaints in a professional manner.
• To ensure that disciplinary actions are taken, when necessary, according to restaurant policies.
• To perform any additional or special duties, as directed by a superior.
• To maintain the highest levels of personal hygiene and grooming at all times, as per standard.
• To ensure that all tasks assigned by superiors are completed, in a timely fashion.
• To ensure that all channels of communication are respected and information is passed on to the correct receivers.
• To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• To ensure that a safe, hygienically fit working environment is always maintained and report any concerns or faults immediately to the immediate supervisor.
• To maintain the food cost under the restaurant standards.
• To understand and apply the restaurant policies & procedures, including during emergency situations.
• To ensure maintenance work is completed, in a timely and professional manner.
• To ensure all staff attend training as scheduled by the department.
• To ensure all fixed assets are well maintained.
• To demonstrate knowledge and interest in goals, and objectives of the Uni brand.
• To ensure that annual leave and public holidays are always kept to the lowest. Organize the holidays schedule according to the annual forecast.
• To ensure all activities are carried out honestly, ethically and within the parameters of the UK.