Corp Chef -Italian Chef ( Shanghai)

Source: | Author:佚名 | Published time: 2023-10-27 | 240 Views | Share:

Our client, a restaurant company is currently looking for Corp Italian Chef.
They offer a Chinese work visa.

SCOPE OF WORK

KITCHEN STAFF MANAGEMENT

  • Manage and organise professionally the kitchen staff duties, roles and tasks in order to guarantee the smooth and efficient process of operations

  • Planning and forecasting the manning requirement of the restaurants, accordingly to the business level/days/seasons and taking into consideration potential new openings

  • Overview the kitchen staff working schedule, always ensuring a proper level of man power & coverage

  • Make training plans for kitchen teams in order to guarantee standards and food consistency, correct preparations, top level execution with correct timing

FOOD QUALITY AND SAFETY

  • Responsible for the proper level of cleaning of the kitchen and the measures in compliance with the HACCP

  • Responsible for the respect of the SOP standards in all the venues in terms of quality, correct ingredients and suppliers, and time of production

  • Responsible for the right procedure of receiving, stocking and transformation of the food

  • Develop proactively new procedures in order to improve the speed and the quality of the food and in general the efficiency of the kitchen

REPORT AND FINANCE

  • Maintain the correct minimum food wastage, according to the company targets and the SOPs

  • Update when needed the food-cost targets in response to changes of suppliers/prices

  • Overview the food purchasing process

  • Negotiate with food suppliers in order to get best possible prices

  • Sourcing of better food suppliers in order to decrease costs/improve quality

  • Overview the monthly inventory check

DEVELOPMENT AND MANTAINANCE OF THE KITCHEN AREAS

  • Responsible for the report about the status of the kitchen equipment and the maintenance

  • Train the staff for the proper usage and maintenance of the kitchen equipment

  • Organise the space and kitchen areas in order to improve the productivity


DEVELOPMENT OF THE NEW DISHES AND FOOD PROCESS

  • Review and analyse regularly the sales data by SKU in order to better develop new SKUs and increase sales

  • develop new off-the-menu SKUs, seasonal SKUs and menus according to the guideline of the company, in terms of cost-targets and style

  • Regularly review and develop if possible new food process, in order to decrease the time requested in the production of food items, and reduce the wastage


PUBLIC RELATIONS & MARKETING

  • collaborate with the management & marketing team for the F&B calendar and its execution

  • represent properly the company during events, live streaming and other marketing activities

  • actively promote the business and the restaurants among with personal friends, network

ALSO

Technical support and know-how in the construction of a central kitchen (scheduled for the second half of 2024) and subsequent management of the same:

Involvement in our F&B consulting business: brainstorming for the development of new food concepts, market research, development of new menus (or improvement of existing menus), training with related Standard Operating Procedures (SOPs), and staff selection. Occasional trips within the Chinese market

Interested candidates, please send me your updated CV to: melody.li@selective.com.hk And quote job reference number: ML20231010