Job Description Head Chef - English Version (D'Atas)

B&I JESSELTON SDN. BHD.
JOB DESCRIPTIONS/SPECIFICATIONS
[A] EMPLOYEE INFORMATION

Name:
Work Commencement Date:
Position: Position Code:

Head Chef C01
[B] JOB SCOPE SUMMARY

Task Category: *Please underline which is relevant
*Management / Executive / Non -Executive
Overall responsibility:
The Head Chef has full responsibility in the kitchen including kitchen/restaurant management, supervising all kitchen/restaurant staff,
and creating the appropriate menu for the cafeteria/restaurant in discussion with the management department. The menu created must
always be researched through the observation of its popularity, the appropriate price, sales profit and the appropriate quantity should
be taken into account.
[C] REPORTING STRUCTURE

Reporting to:, General Manager, Company Director Number of Subordinate Employees: 4
[D] MAIN TASKS MAIN TASKS EXPECTED ACHIEVEMENT

Kitchen/Restaurant Management  Set up the kitchen with cooking utensils and equipment, like
knives, pans and kitchen scales
 Study each recipe and gather all necessary ingredients
 Cook food in a timely manner
 Delegate tasks to kitchen crews
 Ensure appealing plate presentation
 Supervise, train and assign tasks to kitchen and restaurant
crews
 Ensure food is served on time
 Monitor food stocks and place orders
 Ensure consistent food quality
 Experiment with recipes and suggest new ingredients
 Ensure compliance with all health and safety regulations
within the kitchen area
 Supervise multiple kitchens, coach & groom the teams to
greater heights
 Need to establish standard operating procedures for kitchen
and restaurant sections
 Minimising food waste and other kitchen costs (i.e. staffing,
rejections, breakages)
 Keep the kitchen clean and tidy at all times
 Assist management in providing ideas in restaurant and food
marketing
 Complete tasks and other tasks, required by management
*Any changes and additions of tasks will be discussed from time to time
B & I J e s s e l t o n S d n . B h d . |1
B&I JESSELTON SDN. BHD.
[F]EFFICIENCY
Please mark (X) at the appropriate box.
X X
Less than 1 year experience Work experience between 1 to Have experience and Has extensive experience
4 years competencies appropriate to and competencies with
the job, 5 - 10 years of work. over 10 years of
experience experience
Please state the competencies required to enable the incumbent to perform the duties well.
Skills:
• Capable and confident leader with excellent communication skills and restaurant and people management capabilities
• Expertise in Western and Asian cooking
Knowledge:
• Able to develop effective operational SOPs, processes and recipe costing
• Experienced in completing management tasks, papers and reports
• Knowledge of food hygiene principles and kitchen management
Behavior:
• Able to respect top management and take instructions, and sometimes accept constructive criticism to improve
performance
• Can think critically and provide ideas and input to the management
• Passionate about cooking and producing the best dishes
• Lead by example, show positive, disciplined, high -achieving and professional behavior
• Able to meet KPI targets and work under pressure
• Able and happy to work in shifts
• Willingness to go the extra mile to get the job completed to high standards, (i.e. working longer hours, weekends and
public holidays)
[G] MINIMUM REQUIREMENTS

Academic qualifications:
• It is desirable for the candidate to have a Diploma or Degree in Culinary, or an equivalent professional qualification
• Good command of MS Office IT programmes would be advantageous
• Ability to converse in Malay and English language
Experience:
• Restaurant Head Chef:
• Western & Eastern Cuisine
• Food Cost Management
• Restaurant and Kitchen Management
Prepare By Approved By Record By:
General Manager: Director: HR Department

Name: Name: Name:
Date: Date: Date:
B & I J e s s e l t o n S d n . B h d . |2

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B&I JESSELTON SDN. BHD.

[A] EMPLOYEE INFORMATION

Position: Position Code:

[B] JOB SCOPE SUMMARY

[C] REPORTING STRUCTURE

[D] MAIN TASKS MAIN TASKS EXPECTED ACHIEVEMENT

[G] MINIMUM REQUIREMENTS

Prepare By Approved By Record By:

General Manager: Director: HR Department

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