Job Description
Key Responsibilities
Kitchen Planning
- Plan and coordinate the activities of the team to ensure operative effectiveness.
- Follow guidelines laid by the Executive Chef on menu plan
- Ensure stock levels are maintained by calculating inventory, ordering and retrieving supplies.
- Estimate daily and weekly requirements as per the process laid.
People Management
- Provide effective support to the team to enable them to provide a range of effective and efficient services.
- Ensure that the team has been trained for all safety provisions.
- Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
- Prepare Duty rosters for the team in order to ensure operative effectiveness.
- Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Financial Management
- Monitor the operations of the department to ensure that the food wastage is minimized.
- Ensure to maximize employee productivity in order to minimize payroll costs.
- Identify optimal, cost-effective use of the resources and educate the team on the same.
Operational Management
- Supervise the function of the kitchen team, facilities and costs, hence contribute towards maximizing the overall Food & Beverage departments profit.
- To ensure that the preparation and presentation of food complies with the standards.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- Ensure that company and statutory hygiene standards are maintained.
- Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
- Handle additional responsibilities as and when delegated by the Management.
- Quality levels of production and presentation,
- Guest satisfaction,
- Operating food cost,
- Responsible for the preparation of menus under the direct supervision of Executive Sous Chef.
Diploma or certification in Culinary Arts or equivalent.
Minimum 1–2 years of experience in a similar position, preferably in a hotel or fine-dining restaurant.
Strong knowledge of Western cuisine techniques and ingredients.
Good understanding of food hygiene and safety standards.
Ability to work under pressure and in a fast-paced environment.
Positive attitude, team player, and willingness to learn.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.