- Trains, develops and motivatand culinary staff to meet and exceed established food preparation standards on a consistent basis.
- Teaches preparation according to well defined recipes anad follows up and discusses ways of constantly improving the cuisine at the restuarant.
- Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
- Should be able to provide direction for all day-to-day operations in the kitchen.
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
- Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
- Determines how food should be presented, and create decorative food displays.
- Recognizes superior quality products, presentations and flavour.
- Ensures compliance with food handling and sanitation standards.
- Follows proper handling and right temperature of all food products.
- Ensures all equipment in the kitchen is properly maintained and in working order
- Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
- Ensure proper grooming and hygiene standards for all kitchen staffs.
- Ensures all kitchen employees maintain required food handling and sanitation certifications.
- Ensure proper purchasing, receiving and food storage standards in the kitchen.
- Interacts with guests to obtain feedback on food quality, presentation and service levels.
- Actively responds to and handles guest problems and complaints.
- Maintain Quality levels of receiving, storage, production and presentation of food.
- Ensure sufficient staffing levels are scheduled to accommodate business demands.
- Follows and enforces all applicable safety procedures specified for kitchen and food servers.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Review weekly and monthly schedules to meet forecast and budget.
- Frequently review finished products for quality and presentation before the orders are send to guest.
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.anning and directing the food preparation of the kitchen.
x
