Kitchen Chef

Overview

The Kitchen Chef is responsible for organizing and managing all aspects of food production to the highest professional standards. He/she oversees sanitation in the production area, stocking, storage, quality control, and production costs. Assign weekly work schedules for all kitchen personnel to meet expectations while adhering to staffing guidelines and forecasted labor costs.

• Control and monitor monthly inventory by ensuring adherence to established measures, adjusting discrepancies, and checking expiry dates.
• Monitor costs to minimize waste and implement control measures to achieve forecasted food and labor costs.
• Assume full responsibility for the cost of all food items produced and oversee the proper storage and receipt of food items.
• Plan and research new aspects of brand products that could contribute to meeting or exceeding set sales targets and share findings with team members accordingly.
• Plan high-quality menu items to meet anticipated demand and ensure adherence to brand-specific recipes to maintain image and customer satisfaction.
• Ensure product and process compliance with company and HACCP/Nutrition standards, implement corrective actions and continuous improvement initiatives, and monitor their effectiveness.
• Supervise food production, maintain high standards of quality and hygiene, demonstrate expert knife skills, and strive for continuous improvement to enhance the operation's image. Conduct regular inspections of kitchen equipment for cleanliness and functionality.
• Train all team members in work techniques and hygiene standards so they are able to deliver their roles to the expected standards, estimate staff’s workload and build harmony between the team.

• Technical degree in Hospitality Management, or a related field.
• Four to six years of experience in F&B Operations, or a similar role.
• One year of experience in a managerial role.