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 / 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.
- Good communication and customer contact skills.
- Knowledge of food and health safety standards.
