Job Description
Leads kitchen team in chef's absence.
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity
Develops food preparation techniques and supplies ordering system that minimizes wastage.
Oversees and organizes kitchen stock and ingredients.
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
Keeps cooking stations stocked, especially before and during prime operation hours.
Plans and takes corrective actions to resolve issues in a timely manner.
Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained..
Works with head chef to maintain kitchen organization, staff ability, and training opportunities.
Verifies that food storage units all meet standards and are consistently well-managed.
Assists head chef with menu creation.
Implements procurement strategies to minimize costs and ensure timely delivery
Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service
Requirements:
Bachelor’s degree/Diploma in Hotel Management
Formal Culinary Training,
Previous Restaurant Experience,
Extensive Food and Beverage Knowledge,
Restaurant Industry Knowledge,
Knowledge of Restaurant Regulations,
Ability to Work Under Pressure,
Exceptional Customer-Service Skills
