To ensure that guests are always receiving an exceptional dining experience representing true value for money.
Ensure that all recipes and product yields are accurately costed and reviewed regularly.
Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
Comply with and enforce sanitation regulations and safety standards
Able to make recommendations to the Head Chef regarding succession planning and fill in for the Head Chef in planning and directing food preparation when necessary.
Responsible for the supervision of all stewards and their activities within the culinary department.
Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
To work in close conjunction with the Operations Manager and respective & teams, collecting guest feedback and focus on improvement and development.
Creating a positive and safety working environment for all the employee.
Job Requirements:
Candidate must possess at least 4 to 5 years relevant experience in dining cuisines
Must have completed Basic Food Hygiene course
Fair and firm management abilities with high influencing skills.
Creative and innovative.
Hands-on approach to all operational aspects.
Excellent communication skills and basic computer skills.
Initiative and Self-motivated.
Ideal training and coaching skills.
Ability to work on weekends and PH and fast paced working environment.
Candidates with experience might be considered for the Sous Chef position
