Key Responsibilities
Manage compliance to confirm that all policies, standard procedures, recipes, serving portions, cooking techniques, quality standards, kitchen rules and hygiene regulations are being followed and implemented
Oversee the Kitchen’s opening/Mid/closing procedures and go through the specific checklists to ensure proper respect of norms and guidelines
Check the shelf life of products, control the expiry dates and plan waste reduction to maintain cost efficiency
Communicate with the Restaurant Manager on reservations and functions in order to estimate food consumption and order requisitions and prepare accordingly.
Oversee all dishes before serving them and take all necessary measure to ensure that all dishes are being served according to standard specifications
Oversee the receiving of goods within the required specifications and secure proper storage in the kitchen to ensure that dishes include the best possible ingredients
Ensure that food production and quality are consistent with set standards to maximize guest satisfaction
Check on kitchen equipment to ensure proper functioning, maintenance and
inform the maintenance team of any need in a timely manner
Coach, train, motivate and appraise team members’ performance in order to optimize their contribution to the company and support their skill development as needed
Implement and improve the quality and food safety management system as per the requirements of applicable national statutory and regulatory requirements as well as international standards and guidelines


Qualifications
Technical Degree in Food and Beverage or Hospitality Management
8-10 years of experience in F&B / Kitchen operation, including a minimum of 2 year in a similar role
Fluency in English; French is a plus
Proficiency in MS Office
Knowledge in various cuisines, cooking techniques and cooking sections