Restaurant Manager cum Head Chef

Roles & Responsibilities

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they arise
• Ensuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards
• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages
• Supervise daily restaurant operations
• Provide excellent customer service and resolve complaints
• Train, schedule, and support restaurant staff
• Monitor food quality and service delivery
• Manage inventory and supplier relationships
• Ensure compliance with health and safety standards
• Track expenses, monitor budgets, and reduce costs
• Use restaurant management software for reporting and analytics
• Lead by example and promote a positive work environment
• Handle administrative tasks such as rosters, payroll, and ordering
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and compensations
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers
• Driving lorry and delivery
• 24/7 Availability
• Willing to work sunday / PH also