Head chef provides training, coaching, mentorship, motivation and direction to all kitchen colleagues, continually striving to develop colleagues in all areas of culinary and leadership skills.
Responsible for ensuring every employee is working effectively and efficiently improving employee morale and employee relationship.
Leading and managing the quality/quantity of items produced by the Pastry kitchen, coordinating the production as it relates to banquet and restaurant functions.
Supervising and managing employees and make sure each staff is performing to their full potential and Multitasking.
Advocating sound financial/business decision making, keeping the cost within limits, minimising the wastage, without compromising on standards.
Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing.
Oversee the monitoring of weekly sales and adjusts prep production levels ensuring all food products are ordered to correct par levels and can adjust according to business volumes.
Open and close work area at scheduled times, ensuring full preparation for operation/ Event.
To lead and manage the quality of the Pastry department, coordinate the production as it relates to cafe Operations.
Supervise preparation, quality and quantity of all baked items.
Checks employee's work areas, clothing and appearance, and safe working practice
Attends or holds daily briefing for upcoming functions.
Covers administrative work, ensures accuracy of Hygiene and food safety policy as per the Municipality requirements and log all the details.
Checks on food presentation, standards and adequate set-up for each meal period.
Supervises pastry preparation and monitor shift operations.
Report any Malpractices, misconduct, and Violation of SOPs to Executive Head Chef and HR