Head Chef - Bếp trưởng

Position Statement
The Head Chef meets specific customer manages the kitchen and the staff and trainees that work in the kitchen in order to maintain customer satisfaction, quality, safety, hygiene and growth and development whilst providing a pleasant work and learn environment for the KOTO trainees. The Head Chef engineers menu’s that suit KOTO standards, the restaurant’s capacity, staff and trainee’s capability and financial goals.
The Head Chef will lead effectively and uphold his/ her role as an ambassador of the KOTO family.

Key Result Areas:

1. Manage and supervise: Manage and supervise all processes and activities that concern the kitchen.
2. Customer satisfaction: Achieve a high level of customer satisfaction by ensuring KOTO Restaurant meets customer needs and provides a consistently high level of products and services and speed of service.
3. Menu engineering: Engineer menu’s that meet account KOTO standards, the restaurant’s capacity, staff and trainee’s capabilities and financial goals.
4. Limit inventory: Limit inventory and wastage in order to limit inventory costs.
5. Meet financial goals: Assist the Restaurant Manager to meet and exceed financial goals including revenue and cost control.
6. Ensure safety: Make sure that the Kitchen is a safe place for customers, trainees, employees and suppliers.
7. Ensure Hygiene: Ensure personal hygiene of all staff and trainees and hygiene of the kitchen.
8. Motivate and train trainees: Pay attention to the performance of the trainees and help them to improve.
9. Self: Managing self to maximise results.
10. Values & Ethos: To operate upholding the KOTO values to ensure a working environment that is safe, encouraging and inspiring to all trainees and staff. To ensure trainee and staff welfare is at the heart of every action and decision.

Specific Tasks:

1. Manage and supervise: Manage and supervise all processes and activities that concern the Kitchen.
Responsibilities:
● Manage and supervise all activities that take place in the kitchen.
● Oversee the running of the kitchen, the staff and trainees.

2. Customer satisfaction: Achieve a high level of customer satisfaction by ensuring KOTO Restaurant meets customer needs and provides a consistently high level of products and services and speed of service.
Responsibilities:
● Ensure all staff and trainees in the kitchen work according to KOTO standards regarding quality.
● Ensure all staff and trainees in the kitchen work according to KOTO standards regarding quality and speed of service.
● Communicate with staff and trainees in order to achieve a consistently high speed of service.

3. Menu engineering: Engineer menu’s that meet KOTO standards, the restaurant’s capacity, staff and trainee’s capabilities and financial goals.
Responsibilities:
● Design menu’s that meet customer preferences and are suitable for KOTO restaurant.
● Design menu’ that are in line with the capacity of the kitchen and the capability of staff and trainees.
● Design menu’s that meet financial goals in terms of costs of sales and gross margin.

4. Limit inventory: Manage inventory in order to limit inventory costs.
Responsibilities:
● Ensure a high inventory turnover.
● Keep storage room and fridges clean and keep the temperature consistent.
● Check inventory regularly and report wastage and breakage cost.

5. Meet financial goals: Assist the Restaurant Manager to meet and exceed financial goals including revenue and cost control.
Responsibilities:
● Limit costs including cost of sales, supplier and inventory costs, staff costs.
● Meet and exceed revenue and profit targets.

5. Ensure safety: Make sure that the kitchen is a safe place for trainees, staff and suppliers.
Responsibilities:
● Ensure all staff and trainees in the restaurant work according to KOTO standards regarding safety.


6. Ensure Hygiene: Ensure Personal hygiene of all staff and trainees and hygiene of the kitchens, working space and products.
Responsibilities:
● Ensure all staff and trainees in the kitchen work according to KOTO standards regarding Hygiene, including personal hygiene, hygiene of kitchens and work spaces.

7. Motivate and train trainees: Pay attention to the performance of the trainees and help them to improve.
Responsibilities:
● Give trainees the opportunity to learn
● Advise trainees on points of improvement.
● Compliment trainees on achieved progress.
● Liaise with the Training Department about the trainee’s progress and points of improvement.

1. Self: Managing self to maximise results.

Responsibilities:
● Attend and contribute to all meetings and KOTO events.
● Ensure a positive attitude is maintained even when under pressure
● Ensure own Training and Development needs are identified and utilise available resources for professional and self-development.

11. Values & Ethos: Upholding the values of KOTO.
Responsibilities:
● Demonstrate commitment to KOTO values in all tasks and activities.
● Reflect and promote the KOTO style of professionalism and spirit both internally and externally.
● Actively support the organisation’s core values and culture.
● Is aware of own responsibility for Health & Safety as well as the organisation’s.