Job Description
Job Objective
- Actively lead and drive all elements of Kitchen Team and act as single point of contact for culinary operations.
- Develop key deliverables pertaining to company’s procedures, system and waste watch initiatives.
- Leads all Cost optimization initiatives in the Kitchen
Duties & Responsibilities:
- Actively lead and drive all elements of Kitchen Team and act as single point of contact for culinary operations.
- Manage the preparation, presentation and service of all meals in a professional manner, providing delicious and well presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives given by the management.
- Oversee and manage the daily operations of the kitchen, ensuring smooth and efficient workflow.
- Assist the Executive Chef in menu planning, recipe development, and food cost management.
- Train, mentor, and supervise kitchen staff, providing guidance and support to maintain high standards of food quality and presentation.
- Monitor and maintain kitchen equipment and supplies, ensuring proper functioning and availability.
- Collaborate with the Executive Chef to create and implement standard operating procedures for food preparation, handling, and storage.
- Ensure compliance with health and safety regulations, maintaining a clean and sanitary kitchen environment.
- Assist in the development and execution of special events and catering services, ensuring timely and accurate delivery of food.
- Stay updated with current culinary trends and innovations, incorporating new techniques and ingredients into menu offerings.
- Manage food inventory, including ordering, receiving, and storage, while minimizing waste and maximizing profitability.
