Job Summary

Responsible for the day-to-day culinary operations in a professional kitchen.

Functions include menu creation, food purchasing, and maintenance of quality standards.

To ensure cost control and maintaining food cost, and supervises storage, stocking, and sanitation procedures.

Job Responsibilities 1

Leads in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Assists in designing / helping the Executive Chef in developing food and drink menus and ensure alignment of budgets.

Ensuring the kitchen meets high standards of quality and completes food hygiene documents to comply with the law and writing environmental health reports when necessary.

Supervises and inspects all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.

Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner

Leads in ordering supplies and negotiating with suppliers as well as managing inventory and keeping control of stock.

Ensures that all culinary operations manuals are prepared and updated

Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications.

Monitors holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met

Skills

Job Knowledge & Skills

• Knowledge of cuisines and techniques, menu and recipe development, food and computer savvy a big plus knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.Understanding of various cooking methods, ingredients, equipment and proceduresExcellent record of kitchen and staff managementFamiliar with industry’s best practices

• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

4 Years Experience

Competencies

Collaboration

Accountability

Resilience

Quality

Leadership

Quality Management L2

Inventory Management L2

Food Presentation L2

Food Safety and Sanitation L2

Stocks and Sauces L2

Education

Bachelor's Degree in Culinary Arts or Food and Beverage related course