Head Chef
Job Description
JOB DESCRIPTION
JOB PURPOSE
(Main Purpose of the job, why it exists, how it contributes to the Department end results)
Responsible for overall efficiency of kitchen units. This will include food quality, food cost, ensuring high food safety standards, menu enhancement, regular efficiency reviews, manpower planning and employee development.
JOB ACCOUNTABILITIES & CURRENT OBJECTIVES
(Principal accountabilities the job must achieve, Objectives including KPI's and weighting)
No.
Job Accountability Area
(The areas this job role is accountable for)
Objectives for Current Year
(Objective and Expected End Result)
Weight
(%)
1
HSSE & Quality Control Management
Work with the restaurants to assist and monitor all related staff are working within government regulatory and Sumo Standards of safety both in the restaurants and whilst representing the brand outside the restaurant premises.
20%
2
Training & Development
To keep developing & motivating the staff to ensure both staff & Sumo develops and remains competitive with the latest trends within the industry as per Sumo International Inc. set training guidelines.
20%
3
Food Safety Management – BOH & Sushi
Manage & drive internal Food Safety Management System in accordance with food control regulations and carryout branch inspections to ensure compliance of PM / BM tasks in a timely manner.
20%
4
Inventory Management
Weekly/ Monthly Food cost reviews & actions.
10%
5
Food Purchase Management
Analysis and approve relevant food purchases maintaining par levels.
10%
6
Menu Enhancement & Product Development
Contribute new menu ideas to SUMO International Inc. for menu enhancement and product development.
10%
7
Review and Approval of Performance Review – BOH & Sushi
Staff retention & recommendations for area of development
10%
8
Employee Productivity Maximization – BOH & Sushi
To maximize employee productivity (lead measure for recruitment). With the aid of Balanced scorecard and make corrective measures to maximize productivity and efficiency.
10%
Total Weighting % – Must add up to 100%
100%
PART II
COMMUNICATION & WORKING RELATIONSHIPS
(People & levels & reasons within and outside the Company with which the job has to interact)
Work Relationships
1. Title
Kitchen Supervisor
Nature
Conduct regular inspection of PM/BM Task and audit the relevant checklists, stock cards and evaluate Employee Performance.
2. Title
Supplier
Nature
Coordinate with supplier to maintain availability of stock, information of new or alternative item and provide feedback regarding quality, if any.
3. Title
Restaurant Manager
Nature
Work closely with Restaurant Manager to follow up work order, consistency in order accuracy, investigate any complaint or feedback and action plan or any upcoming marketing campaign and product mix.
4. Title
Operations Manager
Nature
Conduct performance reviews, create an action plan on any upcoming trainings, make sure consistency in supplies and revaluate any staff requirement may needed maintain high productivity.
5. Title
SUMO International
Nature
Works closely with SUMO International in developing the menu according to needs of business and reviews the SOC Process.
6. Title
Customer
Nature
Get the feedback or suggestions from customers in regards to food.
7. Title
Accounting
Nature
Provide necessary invoices and other relevant reports.
Job Details
Employment Types:
Full time
Industry:
Retailing
Function:
Hotels / restaurants , Manufacturing / Engineering / R&D
Roles:
Chief Chef , Chef / Kitchen Manager
Skills:
Head Chef
