Key Responsibilities
Menu Planning & Food Preparation
- Plan and prepare menus in consultation with the Executive Chef.
- Cook and present dishes to meet quality, consistency, and taste standards.
- Contribute to multi-cuisine and pastry menu development.
- Innovate and develop new recipes to enhance menu offerings.
Team Leadership & Training
- Train, mentor, and supervise junior kitchen staff and commis chefs.
- Delegate tasks effectively and ensure smooth kitchen operations during peak hours.
- Maintain discipline, teamwork, and a positive work environment.
Food Safety & Hygiene Compliance
- Ensure strict adherence to HACCP standards and local health regulations.
- Monitor kitchen cleanliness, food handling, and hygiene practices.
Inventory & Cost Management
- Manage food stock, monitor inventory, and place purchase orders as required.
- Oversee portion control, minimize wastage, and assist in menu costing to achieve target food cost percentages.
Collaboration & Customer Focus
- Coordinate with service staff to ensure timely and efficient food service.
- Handle customer feedback and implement improvements to enhance guest satisfaction.
