Job Description
· Menu development: Create menus, recipes, and food purchase specifications
· Kitchen operations: Oversee all kitchen operations, including preparing dishes, inventory management, and hiring and managing staff
· Staff management: Hire, train, and manage kitchen staff, and set staffing schedules
· Budgeting: Develop and monitor the food and labor budget for the department
· Quality control: Maintain high professional food quality and sanitation standards
· Financial management: Monitor the profitability of menu offerings, and manage other aspects of the kitchen's financial planning
· Culinary innovation: Have a creative mindset and a passion for pushing culinary boundaries
· Health and safety: Have a thorough understanding of health and safety regulations in a kitchen setting
· Collaboration: Cooperate with the restaurant manager and banquet manager to prepare special menus.
· Developing a culinary plan to ensure quality satisfaction with both long- and short-term goals
· Enhancing food quality by creating standards for other kitchen staff members
· Monitoring the prices set on a menu by overseeing and comparing it to the cost of inventory, food orders, and supplies
· Assisting with the creation of seasonal, monthly, or annual menus
· Working with the Restaurant Manager to ensure food, beverage, and labour budgets are maintained and monitored
· Supervising daily activities of the kitchen staff including Sous Chefs, Specialist Chefs, Cooks, and Assistants
· Ensuring all kitchen equipment is running efficiently and arranging repairs or new parts when required
· Looking over operating costs of running the kitchen to ensure food, equipment, and staffing budgets are not exceeded
· 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.
· Oversee and organize kitchen stock and ingredients.
· Keeps cooking stations stocked, especially before and during prime operation hours.
· Plans and takes corrective actions to resolve issues in a timely manner.
· Manage food and product ordering by keeping detailed records and minimizing 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.
· Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
· Develop 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
· Strong leadership, motivational and people skills
· Flexibility