Job Description

The Head Chef at Serai Group Sdn Bhd is responsible for leading the culinary team to deliver high-quality Chinese cuisine, maintaining excellent food hygiene standards, and ensuring efficient kitchen operations. This role involves working closely with recipes, standards, and plating guides, and participating actively in quality initiatives and team meetings.Food Quality and Preparation:

• Plan, prepare, and implement high-quality Chinese food and beverage products as well as set-ups in the restaurant.
• Work seamlessly with recipes, standards, and plating guides.
• Maintain all HACCP aspects within the restaurant operation.
• Use all equipment, tools, and machines appropriately.

Training and Standards:

• Focus on constantly improving training manuals and SOPs.
• Participate actively in quality initiatives such as daily chef briefings and monthly team meetings to enhance culinary operations, meet targets, and maintain open communication.

Operational Tasks:

• Assist with inventory taking.
• Prepare menus as per request, in a timely fashion.
• Work on new dishes for food tastings and photography.
• Control stations within the kitchen.
• Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages.

Guest Interaction and Feedback:

• Effectively respond to guests\xe2\x80\x99 requests.
• Be receptive to constructive feedback.
• Maintain a professional and positive attitude towards team members and supervisors at all times.

Team Management and Training:

• Coordinate, organize, and participate in all production pertaining to the kitchen.
• Select and train team members who display qualities and attributes that reflect the department standards.
• Ensure all team members are certified in their positions before taking charge of an area of responsibility.

Food Quality Control:

• Monitor food quality and quantity to ensure the most economical usage of ingredients.
• Ensure proper work practices and good personal hygiene among team members.
• Be aware of the dangers of contaminated food and ensure ingredients are checked and replaced appropriately.

Communication and Collaboration:

• Report to the Executive Chef on issues and take appropriate action.
• Liaise with the Executive Chef daily to advise on challenges and ensure seamless service.
• Attend monthly management meetings, operations meetings, and hold daily briefings in the absence of the Executive Chef.
• Advise on new menus and seasonal food concept changes.

Financial Management:

• Control, monitor, and be responsible for food costs to yield maximum profit and guest satisfaction.
• Exercise maximum control on wastage to achieve optimum profitability.

Hygiene and Maintenance:

• Oversee the cleanliness, hygiene, and maintenance of the kitchen.
• Check that all equipment is in good working order, reporting faults and problems to the Executive Chef.
• Ensure recipes and costing are established and updated.

Additional Responsibilities:

• Prepare work orders for the Engineering department as necessary.
• Review timesheets to ensure accurate work times and meal breaks for team members.
• Ensure all team members understand and adhere to the hotel\xe2\x80\x99s team member rules and regulations.
• Carry out any other reasonable duties and responsibilities as assigned by management.

Qualifications:

• Proven experience as a Head Chef or in a similar leadership role in a high-volume kitchen.
• Specialist in Chinese Cuisine.
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary techniques, kitchen equipment, and best practices.
• Excellent organizational and leadership skills.
• Ability to manage budgets, food costs, and inventory.
• Strong communication skills and the ability to work well in a team.
• Creativity and passion for food and cooking.
• Knowledge of health and safety regulations and food hygiene practices.

Serai Group Sdn Bhd