One Haus Hospitality

JOB OBJECTIVES / EXECUTIVE CHEF

• TO BUILD AND MAINTAIN A KITCHEN STRUCTURE OF THE HIGHEST STANDARD, MANAGEMENT COMMITMENT, STAFF DISCIPLINE, HYGIENE, PERSONAL HYGIENE, AND INTERPERSONAL SKILLS IN EVERY STAGE.
• TO MAINTAIN THE EXTREMELY HIGH LEVEL OF QUALITY BEING ACHIEVED WITHIN THE CUISINE.
• TO SUPERVISE AND CO-ORDINATE THE KITCHEN SERVICES WITHIN THE FOOD PROGRAM AND THE BUSINESS DEMANDS AND REQUIREMENTS.
• TO TAKE CONTROL OF THE KITCHEN IN EVERY AREA TO THE IMPLEMENTED STANDARD.
• TO COOK AND SERVE ANY FOOD ON A DAILY BASIS ACCORDING TO THE BUSINESS DEMANDS AND REQUIREMENTS WITHOUT COMPROMISE OF QUALITY.
• TO DEVELOPMENT RECIPES AND NEW DISHES AS ON-GOING PROCEDURE.
• TO ENSURE YOUR DEPARTMENTS COGs TRACKS & OPERATES AT A CONSISTENT 28%
• TO ENSURE YOUR DEPARTMENTS LABOUR TRACKS & OPERATES AT A CONSISTENT 28%
• TO TRAIN OF ALL KITCHEN & BOH STAFF.
• TO ORGANIZE THE LINE COOKS, DISH WASHERS AND ALL BOH STAFF WITH CLEANING SCHEDULES, OPENING SCHEDULES AND CLOSING SCHEDULES.

MAIN DUTIES

• RESPONSIBLE FOR THE DIRECT SUPERVISION OVER ALL EMPLOYEES IN THE KITCHEN & BOH TEAM.
• TO ESTABLISH JOB METHODS AND SUPERVISE THEIR IMPLEMENTATION ON A REGULAR BASIS, CORRECTING, IF NECESSARY, TO MAINTAIN THE HIGH QUALITY OF COOKING STANDARDS AND FOOD SERVICE ON A DAILY BASIS WITH THE KITCHENS & EVENTS.
• TO INTERVIEW AND RECRUIT CNDIDTAES FOR THE KITCHEN & BOH.
• TRAINING OF ALL BOH STAFF.
• TO CHECK STANDARD RECIPES FOR ALL DISHES TO ENSURE CONSISTENCY, UNIFORMITY OF TASTE, QUALITY AND PORTION CONTROL.
• TO MAINTAIN AND UPDATE AND DEVELOP AS NECESSARY RECIPES, FOOD BIBLES AND SOP’S OF ALL NEW OR OLD DISHES.
• TO PLAN MENUS AND DOVELOP RECIPES FOR ACTIVATIONS, BESPOKE RESERVATION PACKAGES AND BESPOKE EVENTS
• TO INSPECT ALONG WITH THE GOODS RECEIVER ALL DELIVERIES AND TO ENSURE THE QUALITY IS MAINTAINED. TO FOLLOW UP THE LINE COOKS ON QUALITY CONTROL AND PRODUCT ANALYSIS. TO ENSURE THAT ALL NOT UP TO STANDARD GOODS RETURNED.
• TO CHECK THE FOOD PREPARATION ON A DAILY BASIS, INDIVIDUAL COST, QUALITY, INVENTORIES AND PORTION CONTROL.
• TO RECORD ALL LOSS OF FOOD THROUGH SPOILAGE, WASTE AND REPORT THE LOSS ON THE WASTAGE TRACKER
• TO BE PRESENT AND COMMUNICATE DAILY SPECIALS, MENU CHANGES, ALLERGENS, PARTIES, COUNTS, SHORTAGES AND 86 ANY ITEMS TO THE SOUS CHEFS AND FOH MANAGERS DURING THE PRE-SHIFT
• TO DISCUSS THE MENU & COMPLETE + WRITE THE PREP LIST WITH THE SOUS CHEFS & KITCHEN FOR THE NEXT DAY.
• TO ATTEND WEEKLY MEETINGS, BEO MEETINGS, OPS MEETINGS, F&B MEETINGS CULINARY HUDDLES, DAILY LINE UPS & COMMUNICATIONING WITH THE FOH MANAGERS & SOUS CHEFS.
• TO ALL UNDERSTAND AND MANAGE ALL BOH SYSTEMS & PROCEDURES.

1. FORECAST SHEETS
2. DAILY COG TRACKERS
3. MARGIN EDGE
4. PAYROLL MANAGEMENT – PAYLOCITY
5. WRITING SCHEDULES FOR ALL BOH - SCHEDULE-FLY
6. RETURN TO WORK INTERVIEWS + DISCIPLINARIES
7. ALLERGEN SUMMARY SHEETS
8. CULINARY ACTIVATIONS + PROJECTS – BASECAMP
9. EON REPORTS
10. CLEANING SCHEDULE / DAILY & MONTHLY
11. WASTAGE TRACKER
12. OPENING & CLOSING CHECK LISTS
13. DAILY KITCHEN DIARY & DUE DILIGENCE
14. MONTLY DOH AUDITS
15. MONTHLY STOCK TAKING & INVENTORY

• TO AUTHORIZE ON ALL ORDERING & PURCHASES WITH THE GOODS RECEIVER BOFRE BEING PLACED.
• TO CHECK DAILY ORDERS AND ENSURE ALONG WITH GOODS RECEIVER,
• QUANTITIES ORDERED ARE CORRECT, QUALITY, PRICE, RETURNS AND INVOICES ARE SCANNED ON MARGIN EDGE.
• TO BE PRESENT TO OVERSEE PREPARATION IN THE KITCHEN AND THE LINE.
• AT THE END OF SERVICE TO MAKE AN EON REPORT WITH INPUT FROM THE
• OPENING & CLOSING CHEF AND COMMUNICATE ABOUT COMPLAINTS, ISUUES, OBSTACLES, BUSINESS DEMANDS, FLEXING OF THE STAFF AND ANY OTHER PROBLEMS, SOLUTIONS OR COMMUNICATIONS.
• DURING THE SERVICE PERIODS TO PERSONALLY RUN THE EXPO IF REQUIRED, MAKING SURE THAT THE PRESENTATION AS WELL AS THE QUALITY OF FOOD IS CORRECT AND IN ACCORDANCE WITH THE ESTABLISHED STANDARDS.
• TO BE ACCOUNTABLE FOR THE COMMUNICATING, EXECUTING AND ORGANIZING ALL RECEPTION PACKAGES, EVENT PACKAGES, CATERING PACKAGES AND PARTIES:

1. BOOKINGS
2. VIPS
3. FAMILY STYLE MENU PARTIES
4. BRUNCH FAMILY STYLE MENU PARTIES
5. RECEPTION PARTIES
6. SPECIAL OCCASIONS
7. DIETARY REQUIREMENTS

HEALTH AND SAFETY OF JOB HOLDER AND OTHERS

• TO ENSURE THAT WORK IS BEING CONDUCTED IN A SAFE MANNER BY ALL MEMBER OF THE KITCHEN UNDER THEIR SUPERVISION AND THAT APPARATUS IS USED IN THE CORRECT WAY AND IN KEEPING WITH DOH AND THE HEALTH &SAFETY REGULATIONS.
• IT IS THE JOB HOLDER’S OWN RESPONSIBILITY TO KEEP ABREAST OF CURRENT DEVELOPMENTS AND LEGISLATION AND TO BE FULLY AWARE OF HEALTH AND SAFETY REGULATIONS, POLICY AND PROCEDURES.