JOB SCOPE
· Provides quality food products for our guests and supports in achieving all goals designated by the Executive Chef
· Ensures overall efficiency in food production and general cleaning of kitchens, equipment and utensils.
· Ensures local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed.
· Complies and ensures hygiene policies are strictly adhered to a daily basis. Conducts training on hygiene standards and performs regular inspections with outlet chefs and stewarding.
· Ensures that periodic programs such as pest control, grease trap and kitchen hood cleaning are in place.
· Develops 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 a Unique Selling Point (UPS) for each of the varied outlets.
· Tastes food regularly and expresses informed and constructive suggestions to outlet Chefs regarding food preparation and presentation.
· Reviews sales and food cost on a regular basis to achieve budgetary goals.
· Assists the Executive Chef with annual budgets.
· Evaluates, revises and improves existing Department policies and procedures. Prepares other required operational Department reports.
· Coordinates equipment needs, cleaning schedule/project status, health/safety and sanitation follow up with the Executive Steward
· Estimates food consumption to schedule purchases and requisition of raw materials.
· Maintains a good knowledge of industry trends and changes.
· Ensures non-standard culinary requests are met, in particular due to special dietary needs of guests.
· Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
· Liaise with Facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximizing their life span.
· Investigates and resolves guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions.
· Ensures a cooperative and professional rapport is maintained with all external controls.
· Fosters and promotes a cooperative working climate, maximizing productivity and employee morale.
JOB REQUIREMENTS
· Degree or Diploma in Culinary with at least 12 years of experiences in a high-volume restaurant or 4-5 star hotel.
· Possess a comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen & restaurant environment.
· Knowledge of cuisines, preparation and service is an advantage.
· Understand latest culinary concepts in a broad range of cuisines
· Good knowledge on basic accounting and calculation of food costs.
· Excellent logistical, culinary and leadership skills.
· Able to instill safety and sanitation habits.
· Fluent in English, knowledge of additional languages is advantages.
· Willing and able to work shift work.
· Have a well-groomed, professional appearance.
· Work inside and continuously maneuver in and around all areas of the offices as well as the Kitchens.
