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| Entreprise: |
Wok on Inn |
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| Intitulé: |
Head Chef |
| Secteur Emploi: |
Restaurant/Service de traiteur/cuisinier |
| Localisation de l'emploi: |
Sydney - NSW - Australie |
| Description: |
Position: Head Chef.
Reports To: Corporate Chef of Wok on Inn.
Supervises:
• Staff of restaurant outlet.
Essential Duties:
1. Works hands on in the outlet cooking the food, monitoring service and flow. Responsible for opening and closing and generally be the first one in and the last one out.
2. Creates finger licking food and recipes and assists Corporate Chef in creating menu that differentiates from competitive set.
3. Assists with hiring and training of all new employees. Perform on the job, "shoulder to shoulder" training.
4. Prepare all staff schedules keeping labour cost under budget. Actively supervises, motivates and disciplines employees.
5. Ensures that all standard recipes and presentations are being followed.
6. Daily line check and tasting of food in all areas. Daily briefing with crew, and responsible for updating Cooks and front of house staff.
7. Ensures economical working procedures and minimizes food waste.
8. To ensure proper inventory levels. Maintain constant communication with suppliers and continuously researching the market-place for better quality products that are in line with food costs.
9. Hold regular meetings with staff.
10. Ensures proper safety, hygiene and sanitation practices are being kept.
11. Make sure that the kitchens are clean and free of rodents and pests.
12. Know the budget/on both the yearly and monthly basis.
13. Be up to date on all the figures. Attend necessary meetings to discuss budgets and overall standards with Corporate Chef/ General Manager/ owners.
14. Maintain a healthy communication link with the Corporate Chef, General Manager and the owners and be ready to help them in any requested manner.
Requirements:
Education: Formal Culinary Training, Finish High School.
Knowledge And Experience:
1. Excellent knowledge of different Asian food styles, traditional and modern cooking techniques.
2. Demonstrate ability to stay abreast of current and future food trends including health and product issues.
3. Working knowledge of Word & Excel
4. Experience in managing food cost on a strict basis.
Prefered Languages: English and kitchen knowledge of Thai.
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| Capacités Requises: |
Skills/ Aptitude:
1. Creative and passionate about food, service and the environment!
2. Professional communication skills, oral and written.
3. Ability to work in a high-energy and demanding environment.
4. Demonstrates strong organization and leadership skills and is a team player.
5. Sound revenue/cost management skills.
6. Can effectively solve problems.
7. Able to take direction. |
| Langues Requises: |
Anglais-Bon |
| Type de Contrat: |
Temps Plein |
| Salaire Annuel: |
Non spécifié |
| Date d'Affichage: |
2009-03-22 |
| Niveau d'Etudes: |
Non spécifié |
| Années d'Expérience: |
3 à 5 Ans |
| Entreprise: |
Wok on Inn |
| Nom: |
Wok on Inn |
| Téléphone: |
61293324554 |
| Methode de Contact Préférée: |
Pas de Préférence |
| Preferred Language of Resume/Application: |
English |
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