Total 6 job vacancies by Al Fatthah Pte. Ltd.

ROLE & RESPONSIBILITIES

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Coordinates daily tasks with team members
• Assist to supervise line cook or commis, as required.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for proper handling of all food products at right temperature.
• Check expiry dates and proper storage of food items in the section.

• Takes care of daily food preparation and duties assigned to meet the standard and the quality set by the company.
• Always ensure compliance with all legally required hygiene and safety practices and maintain high standards of cleanliness and safety in the kitchen and other relevant areas.
• Coordinates daily tasks with team members
• Assist to supervise line cook or commis, as required.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are always of the highest quality.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for proper handling of all food products at right temperature.
• Check expiry dates and proper storage of food items in the section.

Job Description

We are looking for an experienced and qualified Senior Chef to organize the kitchen’s activities. You will be the first in command in the facilities and will create and inspect dishes before they arrive at the customers ensuring high quality and contentment.

• Check freshness of food and ingredients

• Supervise and coordinate activities of cooks and other food preparation workers

• Develop recipes and determine how to present the food

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• Plan menus and ensure uniform serving sizes and quality of meals

• Inspect supplies, equipment, and work areas for cleanliness and functionality

• Control and direct the food preparation process and any other relative activities

• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings

• Approve and “polish” dishes before they reach the customer

• Plan orders of equipment or ingredients according to identified shortages

Requirements

• Proven min 2 years to 5 years experience as a chef

• Exceptional proven ability of kitchen management

• Ability in dividing responsibilities and monitoring progress

• Outstanding communication and leadership skills

• Up-to-date with culinary trends and optimized kitchen processes

There are major duties, tasks, and responsibilities head chefs are expected to perform at work; they are given in the job description example below:

 Order supplies and report to the head of the establishment

 Ensure the serving of quality culinary dishes and on schedule

 Ensure that no problem arises during serving; if any, it should be rectified quickly

 Approve all foods before they leave the kitchen

 Develop menu offerings

 Forecast supply needs and estimate costs

 Recruit kitchen staff

 Ensure efficiency of the kitchen and staff.

 Ensure production of quality and consistent food

 Perform accounting functions and scheduling of meals to be served

 Weigh in on patron complaints

 Ensure that the food servicing facility meets all necessary standards and regulations such as sanitary and safety guidelines

 Create recipes and prepare advanced items

 Assign tasks that are less complicated to lower kitchen staff

 Maximize the productivity of the kitchen staff

 Manage the rest of the chefs in the chef’s chain of command

 Ensure proper equipment maintenance and operations

 Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques

 Supervise kitchen personnel and their performance

 Take charge of kitchen staff payroll and initiate possible increase

 Report to the food service director

 Order food from designated suppliers

 Manage stock of food

 Organize duty roster for kitchen staff

There are certain skills and qualities that a head cook must possess in order to be considered for the position by most employers, these include:

 Passion for food

 Previous experience of working in a professional kitchen

 Effective communication skills

 Ability to manage a budget and work with figures

 Ability to work under stressful conditions

 Strong leadership skills

 Ability to make quick decisions

 Ability to ensure high standard of hygiene and cleanliness in the restaurant.

Duties and Responsibilities

• Undertake menu planning

• Oversee and participate in the preparation and cooking and serving of main meals, snacks, cakes, etc. in accordance with specified menus.

• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.

• Check quantity and quality of stock received and notify suppliers of deficiencies.

• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchens equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

• Ensure that the appropriate clothing, including head wear, is worn at all times in accordance with the health guidelines.

• Co-operate fully with the statutory inspections and implement recommendation as appropriate.

• Supervise other the Kitchen Staff Team on shift and undertake performance appraisal

• To undertake such other duties as may be assigned from time to time.

Qualification and competences

• Certificate in food production from a recognized institution

• Food handler’s certificate.

• Experience of 3 years working in a kitchen providing meals for large numbers

• Ability to prepare and serve well-presented and attractive meals to individual requirements.

• A positive attitude and commitment to providing nutritious meals and offer a range of choices including to those with specific dietary requirements.

• The ability to form positive relationships with colleagues.

• Knowledge of prevailing regulations on Hygiene.

The responsibilities and duties section is the most important part of the job description. Here you should outline the functions this position will perform on a regular basis, how the job functions within the organization and the title of the manager the person will report to.

Copy this section

• Purchase food and supplies from vendors approved by the company and monitor inventory

• Develop menus and item pricing

• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations

• Hire, train and supervise kitchen personnel

• Stay current on restaurant industry trends

• Identify new culinary techniques and presentations

• Assist kitchen staff with food prep and recipe creation

Executive Chef qualifications and skills

Next, outline the required and preferred skills for your position. This may include education, previous job experience, certifications and technical skills. You may also include soft skills and personality traits that you expect from a successful candidate. While it may be tempting to include a long list of skills and requirements, including too many could dissuade qualified candidates from applying. Keep your list of qualifications concise, but provide enough detail with relevant keywords and terms.

Copy this section

• Diploma required (two-year culinary degree preferred)

• 7+ years’ experience in an executive kitchen position

• Demonstrated knowledge of current restaurant industry trends

• Must possess culinary creativity

• Strong knowledge of local, state and federal food sanitation regulations

• Comfortable providing direction and supervision to kitchen staff

Responsibilities

• Coordinate daily Front of the House and Back of the House restaurant operations

• Deliver superior service and maximize customer satisfaction

• Respond efficiently and accurately to customer complaints

• Regularly review product quality and research new vendors

• Organize and supervise shifts

• Appraise staff performance and provide feedback to improve productivity

• Estimate future needs for goods, kitchen utensils and cleaning products

• Ensure compliance with sanitation and safety regulations

• Manage restaurant’s good image and suggest ways to improve it

• Control operational costs and identify measures to cut waste

• Create detailed reports on weekly, monthly and annual revenues and expenses

• Promote the brand in the local community through word-of-mouth and restaurant events

• Recommend ways to reach a broader audience (e.g. discounts and social media ads)

• Train new and current employees on proper customer service practices

• Implement policies and protocols that will maintain future restaurant operations

Requirements and skills

• Proven work experience as a Restaurant Manager, Restaurant General Manager

• Proven customer service experience as a manager

• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff

• Familiarity with restaurant management software, like OpenTable and PeachWorks

• Strong leadership, motivational and people skills

• Acute financial management skills