The Kitchen Chef is responsible for organizing and managing all aspects offood production to the highest professional standards. He/she overseessanitation in the production area, stocking, storage, quality control, andproduction costs.
Assign weekly work schedules for all kitchen personnel to meetexpectations while adhering to staffing guidelines and forecasted laborcosts.- Control and monitor monthly inventory by ensuring adherence toestablished measures, adjusting discrepancies, checking expiry dates,and maintaining correct par levels.- Monitor costs to minimize waste and implement control measures toachieve forecasted food and labor costs.- Assume full responsibility for the cost of all food items produced andoversee the proper storage and receipt of food items.- Plan and research new aspects of brand products that could contribute tomeeting or exceeding set sales targets and share findings with teammembers accordingly.- Plan high-quality menu items to meet anticipated demand and ensureadherence to brand-specific recipes to maintain image and customersatisfaction.- Ensure product and process compliance with company and HACCP/Nutrition standards, implement corrective actions and continuousimprovement initiatives, and monitor their effectiveness- Supervise food production, maintain high standards of quality andhygiene, demonstrate expert knife skills, and strive for continuousimprovement to enhance the operation's image. Conduct regularinspections of kitchen equipment for cleanliness and functionality.- Train all team members in work techniques and hygiene standards so theyare able to deliver their roles to the expected standards, estimate staff’sworkload and build harmony between the team.
Technical degree in Hospitality Management, or a related field. General Experience:Four to six years of experience in F&B Operations, or a similar role. Managerial Experience One year of experience in a managerial role.