Job Scope:

The Head Chef’s main responsibility is to perform responsible and skilled work involved with preparing and cooking Patchi Café recipes. He/she must be organized and able to work in a fast-paced environment. Work involves supervisory responsibility for Back-of-House personnel and equipment to ensure proper sanitation, hygiene, and safety at all times throughout the operation.

Main duties & responsibilities:

• Oversee the Back-of-House operation and ensure that it runs efficiently and profitably as per pre-set budgets and procedures.
• Preparing and completing action plans for the Back-of-House team including daily responsibilities.
• Adhering to production, productivity, quality, and customer-service standards.
• Ensure all daily operational procedures are in line with Patchi Café standard operating procedures (opening, closing, service, cleaning, etc.)
• Prepare all food items as per set recipes in a sanitary and timely manner ensuring to follow standard recipes, portion controls, and storage specifications as set by Patchi Café’s management
• Ensure that proper cost-saving measures are continuously applied in the Back-of-House area.
• Maintain effective kitchen management throughout service hours to uphold high standards of production and quality.
• Ensure the FIFO storing method is applied across all Back-of-House areas.
• Collect, revise, approve and communicate all Back-of-House requisition orders to the Outlet Manager.
• Control product inventory and order supplies and materials accordingly.
• Control and record all wastage, and be present in the monthly inventory count of all storage areas.
• Supervise the receiving procedures; evaluate the quality and quantity of the received materials in coordination with assigned team members.
• Ensure proper and efficient communication between the Front-of-House and Back-of-House teams in coordination with the Outlet Manager.
• Supervise, train, and evaluate Back-of-House personnel; communicate performance feedback to the management team and the HR Department.
• Prepare Back-of-House weekly schedules and ensure to submit the finalized schedule to the Outlet Manager for approval.
• Ensure that disciplinary procedures and documentation are completed according to standards
• Monitor, review, and assess customer feedback and take proactive measures to enhance guest experiences accordingly in coordination with the Outlet Manager whenever deemed necessary.

Competencies:

• High commitment to ethics and confidentiality
• Leadership skills
• Highly motivated and self-starter
• Customer service-oriented
• Attentive to details
• Innovative and creative
• Strong problem-solving skills
• Knowledgeable about Food & Beverage safety, hygiene procedures, and HACCP guidelines

Requirements:

• Certificates and associate's degrees in culinary arts; Bachelor's degree is also preferred; proven capability in kitchen management.
• Minimum of 4-5 years of experience as a Head Chef; preferably in a high-end concept