Area Chef

• Works closely with the Executive Chef/Executive Sous Chef to execute the strategy and focus on meeting and exceeding departmental and organizational goals.
• Assists in menu development/execution to ensure product quality and food cost management.
• Participates in the development of operating budgets and administers those budgets on an ongoing basis by monitoring and tracking food & nonfood expenses.
• Helps to manage wages, productivity, and expenses in accordance with business demand.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis and ensure culinary associates are cross trained to support successful daily BOH operations.
• Motivates culinary associates by engaging in recognition, coaching, performance reviews, and performance management.
• Ensures quality of food matches in accordance with recipes cards and brand standards. Organizes a schedule for refreshing training whenever necessary with measures of portion control aligning with monthly customer feedback and survey.
• Ensures compliance with all local, provincial, and federal health & food safety regulations training culinary associates at the same time on proper handling of due diligence with critical control points.
• Assists the Executive Chef/Executive Sous Chef in maintaining standard recipes on local & global level.
• Should be well versed with material management system and cross check the inventory related variances for assigned brands.
• To assist the Executive chef/Executive sous chef in building an efficient process for running promotional, catering events etc.
• Understands the guest expectations related to food quality and presentation and ensures culinary associates strive to meet or exceed expectations and help build guest loyalty.
• Review & submit periodic reports that helps improve transparency, standards of operation & overall efficiency/profitability.
• Daily branch visits to monitor the culinary operations.
• To monitor the menu availability on daily basis and track the reasons for non-availability and to find the solution to overcome the non-availability situation.
• To attend briefings at branches with the team and there on with culinary management without exceptions.
• To track daily financial reports with overall costs and expenses of the brand.
• To follow audit plan for both BOH food safety & culinary food audits.
• Conduct food tastings regularly to maintain consistency identify errors and perform corrective action plan accordingly.
• To cross check the APL on consistent basis (in branches and CPU) to make sure approved product is only being used in order to maintain product consistency and related costs.
• To keep a maintenance tracker and coordinate with facilities for back of house shop floor issues.
• To fill out the employee performance review on monthly basis, conduct counselling and related PIP’s. This is essential to be documented and maintained for each back of the house employee.
• To analyze the P&L report in terms of cost of sales, BOH staff cost and manager controllables.
• To participate in menu training calendar and approve the topics for the branches to follow. Also conducts regular trainings on recipes, product knowledge and food safety along with improving work-flow efficiency.
• To perform monthly meetings with PIC’s over performance of branch and BOH related updates.
• Analyze menu engineering and share target dishes to boost sales, optimize cost of sales/par levels and identify opportunities for future menu development on quarterly basis.
• Culinary KPI’s to be updated on excel tracker and viva goals towards the end of every month.
• BOH cross functional projects to be updated on monthly basis over MS Planner and excel sheet.
• Cross training of the BOH employees to increase productivity and efficiency of all sections within the kitchen of the brand.
• Recipes to be audited and integrated with material management system for respective brands. Recipe changes to be tracked with cost control on regular basis.
• Shelf-life chart of new menu dishes to be updated as required.
• To lead R&D projects for new product/concept development as required.
• To work in coordination with Quality assurance team to achieve excellence in food safety parameters.
• To work in coordination with Executive Chef/Executive Sous Chef and respective brand team to chalk out culinary requirements for Capex/Opex and overall budget for next financial year.
• Maintain discretion and maturity in handling sensitive or confidential data.
• Carry out tasks related to culinary management as assigned by superiors in benefit of the organization.
• Manages monthly BOH scheduling in accordance with employment policies, budget targets and movement of staff required as per new projects and pop ups ensuring time management and payroll processes are carried out in an accurate and timely manner.
• Supports a departmental orientation program for culinary associates to receive appropriate licensed to operate training in order to successfully perform on the job.
• To be able to manage the attrition rate to bare minimum level by regularly engaging with culinary employees post assessing their performance/feedback.
• Periodic competitors analysis to be done to ensure effective menu planning and to judge various cost factors.

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