Job description
- To ensure that guests are always receiving an exceptional dining experience representing true value for money.
- Ensure that all recipes and product yields are accurately costed and reviewed regularly.
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
- Comply with and enforce sanitation regulations and safety standards
- Able to make recommendations to the Head Chef regarding succession planning and fill in for the Head Chef in planning and directing food preparation when necessary.
- Responsible for the supervision of all stewards and their activities within the culinary department.
- Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
- To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
- To work in close conjunction with the Operations Manager and respective & teams, collecting guest feedback and focus on improvement and development.
- Creating a positive and safety working environment for all the employee.
Job Requirements:
- Candidate must possess at least 4 to 5 years relevant experience in dining cuisines
- Must have completed Basic Food Hygiene course;
- Fair and firm management abilities with high influencing skills.
- Creative and innovative.
- Hands-on approach to all operational aspects.
- Excellent communication skills and basic computer skills.
- Initiative and Self-motivated.
- Ideal training and coaching skills.
- Ability to work on weekends and PH and fast paced working environment.
- Candidates with experience might be considered for the Sous Chef position
