SCOPE
Assist in the management of Kitchen Operations including menu planning and costing, organising special events, developing new dishes, maintaining food quality standards and comprehensive product knowledge.
OVERALL OBJECTIVES
- Directs food preparation in collaboration with the Chef de Cuisine.
- Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and make recommendations for appropriate adjustments to kitchen operations accordingly.
- Assists with organizing special events and special food promotions.
- Assists with menu planning, inventory, ordering and management of supplies.
- Ensures that food is top quality and that kitchen is in good condition.
- Oversees and supervises kitchen staff including scheduling and training.
- Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
- Monitors and maintains kitchen equipment.
- Maintain sanitation, health and safety standards in work areas at all given time and complies with food safety standards
- Attend all briefings and participate in training.
- Follow food and beverage safety and hygiene policies and procedures.
- Other ad-hoc duties
REQUIREMENTS
- Positive, friendly, professional and confident, with good interpersonal skills.
- Ideally you will have at least 4 years in a similar role
- The ability to work effectively in a team environment
- Familiar with HACCP requirements
- Knowledge of Health and Safety rules and procedures
