JOB OVERVIEW

• Assist the Executive Chef  for overall kitchen operation, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Assist management in the development of new concepts.
• Kitchen management and reporting; of all restaurants as specified by senior management.
• Create, innovate and introduce new menus.
• Standardize recipes and initiate and sustain research in the F&B industry.
• Ensure that all culinary operations manuals are prepared and updated.
• Maintain kitchen specifications, cooking procedure sheets and all build up and spread sheets.
• Develop all necessary manuals in liaison with the operations team.
• Be responsible for vendor development, equipment sourcing and raw materials finalization.
• Ensure junior chefs adhere strictly to recipe review program of the organization.
• Work always in liaison with purchase department and assist them in the proper maintenance of ingredients and product list.
• Organize staff, allocate resources, execute controls and systemize daily functioning and maintain efficient MIS in the kitchen’s operations.
• Prioritize F&B controls, ensure top quality and hygiene both for products and equipment’s and maintain food cost at a minimum.
• Train and develop F&B production staff.
• Should monitor closely and continuously the activities of chefs de cuisines and ensure smooth running of the entire kitchen.
• Identify strengths and weaknesses and provide timely feedback to the individual.
• Should be able to motivate and lead the team from the fore-front.
• Coach and counsel employees in a timely manner and in accordance with Company policy
• Take up any related responsibilities handed over to you; by the management.
• Must have the capacity develop and manage a multi-unit, multi-concept operation in coordination with the Executive Chef.