Job Description

Role Description To manage and drive all aspects of the outlet\'s operations to consistently and profitably deliver high quality F&B service in accordance with established standards. Main Duties & Responsibilities: Maintains food cost as budgeted and takes corrective action as necessary. Ensures fresh and quality food products are bought and used in production. Ensures a clean kitchen, hygienic work procedures and high safety standards. Implements work practices that minimize spoilage and wastage. Ensures the correct implementation of all cost control and portioning policies & procedures. Closely work with the Executive Chef to ensure menus are cost effective and in accordance with trends and market demands. Reviews F&B business forecasts and plans production and staffing accordingly. Ensures the kitchen operates in accordance with established standards. During operations takes charge of the kitchen, supervises the main pass and coordinate preparation and pickup of all orders. Make sure standard recipes are used, and food is presented according to pictures. Checks stock for daily storeroom orders and market list. Supplies cost control with up-to-date recipes. Maintains logbook. Qualifications: Culinary skills including food preparation, cooking techniques, knife handling, and food presentation. Inventory management and ordering experience and skills Experience in following established recipes and adhering to food safety and hygiene standards. Ability to manage and lead kitchen staff. Effective communication skills and able to work in a fast-paced environment. Strong attention to detail, problem-solving skills, and ability to multitask. Minimum of 3 years\' experience in a similar role as a Sous Chef Culinary degree or certification is a plus.

foundit