Job Highlights:
- Performance bonus
- Attendance bonus
- Training opportunities
Job Description:
- Plan menus set culinary directions in collaboration with management.
- Develops new and creative recipes and techniques for food preparation and presentation which meets the high-quality standards of the restaurant.
- Ensures that all food preparation and presentation are consistent, implementing standards to ensure that it is technically correct and within the budgeted food costs. Evaluates products to assure that quality, price, and related goods are consistently met.
- Schedule and coordinates the work of chefs, cooks, and other kitchen team members to ensure manpower cost budgets are met.
- Establishes controls to minimize food and supply waste and theft. Ensures that all kitchens are functioning efficiently and profitably and within the budgeted cost goals.
- Specifying the ordering of food supplies and prepares inventories, budget forecasts.
- Ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times.
- Implement training and professional developments for the team members. To improve the knowledge of team members in all aspects of the high functioning kitchens – quality control, safety, sanitation, and cost control.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
- Work closely with the management team, attends food and beverage management meetings for event planning, menu and costing reviews as well as operational reviews.
- Periodically interacts with guests at restaurants and other dining areas.
- Performs other duties as assigned by the Management.
Requirements:
- Minimum 5 years of relevant experience in managing kitchens of restaurants or 5-star hotels
- Familiar with Food & Beverage trends, meticulous with a flair for menu creation
- Experience in French, Mexican, or Indian/Thai cuisine
- Advanced knowledge of food profession principles and practices & have great command in the kitchens
- Excellent knowledge of BOH systems, ordering and inventory
- Strong leadership skills and a team player with good interpersonal skills
- Excellent communication skills
- Ability to multitask and work efficiently under pressure
