Required Knowledge, Skills, and Abilities
Operational Leadership: Oversee daily kitchen operations, ensuring smooth service and adherence to food preparation standards. Take full charge in the absence of the Executive Chef.
Quality Control: Ensure all dishes meet presentation, taste, and hygiene standards. Conduct regular checks on food quality, storage, and kitchen cleanliness.
Team Development: Train and mentor kitchen staff, ensuring adherence to processes and consistent performance. Foster a culture of energy, accountability, and teamwork.
Coordination and Communication: Liaise daily with the Executive Chef, F and B Manager, and service staff to align kitchen output with guest expectations and operational needs.
Stock and Provisioning: Manage ordering of stock in line with budget and usage trends. Ensure effective stock rotation and minimal waste by monitoring leftovers and usage.
Guest Experience Support: Engage with guests when appropriate to enhance their dining experience. Address feedback promptly and professionally.
Systems and Procedures: Ensure all operational standards, health and safety protocols, and kitchen policies are followed. Maintain accurate records of stock, wastage, and daily requisitions.
Service Delivery: Uphold the highest standards in food service delivery. Support and influence suggestive cooking and menu enhancements.
