Job Scope
Culinary Operations Management
- Provide quality food products for our guests and support in achieving all goal designated by the Management team
- Provide direction for menu development and implementations
- Monitor the quality of raw and cooked food products to ensure that standards are met
- Develop interesting, exciting and balanced menus on a timely basis that are appropriate and responsive to the market
- Assist marketing efforts by creating and being known for an Unique Selling Point
- Taste food regularly and express informed and constructive suggestions to Chefs and team regarding food preparation and presentation
- Oversee the annual budgets and review sales and food cost on a regular basis to achieve budgetary goals
- Estimate food consumption to schedule purchases and requisition of raw materials while developing and implementing guidelines to control procedures for procurement and receiving areas
- Maintain a good knowledge of industry trends and changes
- Ensure non-standard culinary requests are met, in particular due to special dietary needs of guests
- Provide reviews on menus, analyse recipes, determine food, labor, and overhead costs; and assign prices to menu items
- Work with Facilities Management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
- Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
- Ensure a cooperative and professional rapport is maintained with all external controls
- Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
- Work closely with the General Manager as a partner of the business
- Work in a kitchen set-up and continuously maneuver in and around all areas of offices
Hygiene and Sanitisation Management
- Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
- Ensure that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place
- Coordinate equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Chief Steward
- Comply and ensure hygiene policies are strictly adhered to on a daily basis
- Conduct training on hygiene standards and performs regular inspections with outlet chefs and stewarding
Job Requirements
- Degree / Diploma / Certification in Culinary or Management
- Prior experience in Greek F&B Establishment will an added advantage
- Minimum 5 years of experience in relevant restaurant concept and 5 years of experience as a leader in large culinary operations
- Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
- Knowledge of various cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
- Good knowledge in accounting and calculation of food costs
