Responsibilities
- Assist in selecting qualified team members for the kitchen department
- Ensure staff operate in a healthy, structured, and organized manner
- Foster team cohesion and boost motivation through training and personal growth initiatives
- Oversee food cost, quality, hygiene, flavor, plating, and overall guest satisfaction
- Maintain personal grooming standards: short, neat hair; no facial hair for male staff
- Coordinate with sous chefs and station chefs, providing guidance as required
- Define cooking procedures and standards, ensuring consistent quality and efficient operations
- Review daily supply records and optimize inventory turnover by managing slow-moving items
- Monitor raw ingredient levels and surplus food usage, prevent spoilage, and ensure portion control
- Enforce compliance with personal hygiene protocols among kitchen staff
- Inspect storage areas at shift start, organize stock, rotate older items into production, and minimize waste
- Verify proper functioning of refrigeration units and adherence to first-in, first-out stock rotation
- Review menu offerings and alert staff to missing or problematic ingredients to prevent recurrence
- Evaluate employee performance and report inefficiencies to senior leadership
- Support menu planning in alignment with operational standards, budget constraints, and special events
- Establish cooking techniques that ensure high-quality, nutritious meals and verify their application
- Conduct training sessions on recipe execution, menu items, and cost control beyond mandatory safety programs
- Regularly audit the food safety management system for compliance and effectiveness
- Stay updated on industry trends, publications, seminars, and trade shows to enhance department performance
- Supervise stewarding staff to maintain a clean, safe, and hygienic kitchen environment
- Communicate operational demands to management, assign tasks based on individual capabilities, and support staff growth
- Observe kitchen operations, provide direction, prevent issues, and develop training plans
- Carry out written and verbal instructions from the Executive Chef and provide updates to senior leadership
- Prepare initial batches of dishes and demonstrate preparation methods to kitchen staff
- Oversee the cooking and visual presentation of all restaurant dishes
Work Arrangement
On-site
Work Arrangement
On-site
