- Train, encourage, develop, and motivate Supervisors and Culinary staff members to meet and exceed set food preparation standards consistently.
- Teaches other chefs about food preparatioin following well-defined recipes and follows up and discusses ways to constantly improve the cuisin in the restaurant.
- Show exceptional leadership qualities by providing a positive working environment, counseling employees appropriately, and demonstrating a dedicated and professional approach to restaurant management.
- Give directions for all day-to-day kitchen operations to junior chefs.
- Should understand employee's position and duties well enough to perform their duties in employee's absence, or get a better replacement.
- Utilizes interpersonal ajnd communication skills to lead, influence, and work with kitchen staff.
- Should advocate for sound financial and business decision-making, honesty and set as a role model in all restaurant activities.
- Provide and encourage service behaviours among the kitchen staff and are beyond customer satisfaction and retention.
- Appropriately delegates to develop Supervisors and junior staff to accept responsibilities and meet clearly defined goals and objectives.
- Conduct reviews on staff levels to ensure guest service, operational requirements, and financial objectives are met.
- Involved in active menu innovations and ensure updated and accurate costs of all dishes prepared and sold in the Food and Beverage section.
- Oversee food presentation and decorations.
- Recognizes high-quality products, presentations and flavours.
- Ensures that kitchen staaff complies with food handling and sanitation standards. They also ensure that foods are stored at the right temperatures.
- Ensures all kitchen equipment is properly maintained and in good working conditions to meet the local standards.
- Partner with the purchasing department to ensure the right acquisition of the needed products.
- Ensure all kitchen products are prepared consistently to meet departmental appearance and quality standards.
- Ensure all kitchen staff meets proper grooming and hygiene standards.
- Attend all morning meetings and other administrative sessions follwoing the restaurant standards.
- Check and update all weekly and monthy schedules to meet forecast budgets.
- Follow and enforce all applicable safety procedures outlined for kitchen staff and other food services.
- Interacts and engages guests to get feedback on food quality, presentation, and service quality.
- Recognize the needs of kitchen staff and coach, mentor, and help them to work and improve their knowledge and skills.
- Discuss daily food cost reports with key kitchen and F&B team members.
- Ensure kitchen staffs follow high-quality levels of receiving, storing, production, and presentation of food products.
- Hiring and training new kitchen staff, such as cooks, food presenters, and dishwashers.
- Attend to all additional duties as requested by restaurant management as required.
