Restaurant Overview:
Established in 2018, our Japanese fusion restaurant chain brings the traditional concept of an "izakaya" to Bangladesh. We offer a diverse range of small plates and snacks, often described as "Japanese tapas." Our menu features fusion cuisine that blends Japanese flavors with global culinary influences.
Summary:
The Outlet Head Chef is responsible for maintaining high standards of food quality and presentation across the restaurant. This role ensures the smooth and profitable operation of all kitchen activities while collaborating closely with the kitchen brigade to ensure efficiency and fairness. The Head Chef will also provide guidance on kitchen planning, menu development, and resource utilization.
Duties and Responsibilities:
Food Production:
- Lead menu planning by incorporating seasonal ingredients and special promotions.
- Oversee food production and presentation standards throughout the kitchen.
- Monitor food preparation in all kitchens to maintain consistency in quality.
- Ensure adherence to standardized recipes and preparation methods by all cooks.
- Maintain the highest standards of taste and appearance in food production.
Kitchen Planning:
- Collaborate with management, the Purchasing Manager, suppliers, and contractors to meet budget and timeline expectations for kitchen projects.
- Stay updated on new culinary techniques and equipment, ensuring staff training.
Control and Food Cost Management:
- Work with the Food & Beverage Manager to develop and implement food control procedures.
- Price and cost all menu items, ensuring compliance with the restaurant's budget and profit margins.
- Investigate food cost issues and implement corrective actions as necessary.
- Ensure consistent quality in food supplies and compliance with company standards.
- Manage food costs, portion control, and waste reduction strategies.
Purchasing:
- Assist the Purchasing Officer in providing detailed specifications for food and equipment purchases.
- Regularly check food supplies to ensure they meet quality standards.
- Collaborate with the Purchasing Officer to source food at the best prices, ensuring no commissions or perks are received by any department members.
Staffing and Training:
- Work closely with the Food & Beverage Manager and Personnel Manager on the recruitment, development, and termination of kitchen staff.
- Support the development and execution of training programs for kitchen personnel.
Hygiene and Cleanliness:
- Ensure the highest standards of hygiene are maintained across all kitchen operations.
- Enforce strict personal cleanliness and discipline among all kitchen staff.
General Operations:
- Schedule kitchen staff hours based on business demand to optimize labor costs.
- Authorize overtime for unexpected business spikes or dismiss staff early when demand is low.
- Assign specific duties to staff members and provide necessary instructions.
- Oversee the quality and quantity of all food materials purchased and prepared, minimizing waste, especially in high-cost items like meat and seafood.
- Work with the Food & Beverage Manager to adjust menu prices as needed and determine the pricing of unlisted food items.
Required Skills:
- Strong mathematical skills related to food costing, budgeting, and pricing.
- Excellent culinary skills with a deep understanding of food trends, techniques, and presentation.
- Previous experience at Izakaya in Thailand is an advantage.
