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Job Description
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
Ensure all kitchen Colleagues are aware of standards and expectations
Adhere to payroll costs and productivity within budgeted guidelines
Provide extensive hands on training for all new and transferred colleagues
Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
Follow kitchen policies, procedures and service standards
Follow all safety and Sanitation policies when handling food and beverage
Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
Continually strive to improve food preparation and presentations
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
Assume supervisory responsibilities during the absence of the Head Chef
Other duties as assigned
Qualifications
Qualifications
/ Requirements
Minimum 3-4 years’ experience in a similar capacity
Strong passion for creating authentic, modern, fusion cuisine.
Able to work under pressure.
Possess good leadership and supervisory skills.
Able to work in a fast-paced environment, with a keen eye for quality control.
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