KEY RESPONSIBILITY
Culinary Leadership:
- Lead and manage the culinary team, including Head Chef, Sous Chefs, line Cooks, and kitchen staff, ensuring effective teamwork and performance.
- Provide mentorship and training to culinary staff, fostering a culture of continuous improvement and professional development.
Menu Development and Planning:
- Develop and design innovative menus in collaboration with the Food and Beverage Operation Manager.
- Ensure menus reflect seasonal ingredients, culinary trends, and customer preferences.
Food Preparation and Quality Control:
- Oversee all food preparation and cooking activities, ensuring consistency and excellence in taste and presentation.
- Implement and maintain high standards of hygiene and food safety in compliance with regulations & Operational SOP.
Inventory and Cost Management:
- Manage kitchen inventory, including ordering, receiving, and storage of ingredients.
- Monitor food costs, menu, waste, and portion control to achieve budgetary goals and optimize profitability.
Staff Scheduling and Training:
- Schedule kitchen staff to ensure adequate coverage during service hours.
- Conduct regular training sessions on cooking techniques, food safety, and kitchen procedures.
Vendor Relations:
- Build and maintain strong relationships with suppliers to source the highest quality ingredients.
- Negotiate contracts and manage vendor performance to ensure timely delivery and cost -effectiveness.
Customer Engagement:
- Interact with guests to gather feedback and ensure satisfaction with the culinary offerings.
- Address any special dietary requests or concerns to enhance the guest experience.
Communication & Working Relationships:
‒ Collaborate closely with the Restaurant Manager, Operation Manager, and other department heads.
Decision Making:
‒ Make decisions related to menu planning, kitchen operations, and staff management.
‒ Implement strategies to improve efficiency, reduce costs, and enhance the guest dining experience.
Requirements
Qualifications and Experience:
‒ Culinary degree or equivalent qualification from a recognized culinary institute.
‒ Minimum 7 -10 years of progressive experience in culinary roles, with at least 3 -5 years in a leadership position as an Executive Chef or similar role.
Job Specific Skills:
‒ Expertise in menu planning, recipe development, and food presentation techniques.
‒ Strong culinary skills and proficiency in a variety of cooking methods and cuisines.
‒ Knowledge of food safety and sanitation regulations.
Competencies:
‒ Leadership and team management abilities.
‒ Creativity and innovation in menu design and culinary execution.
‒ Excellent communication and interpersonal skills.
‒ Attention to detail and commitment to quality standards.
‒ Ability to thrive in a fast -paced, dynamic culinary environment.
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