Job Description

Job Advert Summary

This role requires a creative person who is willing to participate in creating seasonal menus and meal designs. In this position, you will act as the second in command in the kitchen, following and enforcing our head chef's requirements and operating standards and guidelines. The successful candidate must have chef and kitchen management experience, excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.

Minimum Requirements

Experience in al a carte food preparation is essential. Culinary Arts qualification or Similar Flexibility - to work all shifts prescribed by operational demands Minimum of 5 years relevant experience Experience in a Hotel Restaurant environment Excellent eye for attention to detail is essential. Experience working in a multi-cultural environment. Fluent in English Good communication skills Excellent time management skills Ability to take initiatives. Ability to multitask and work under pressure. Ability to manage, inspire and motivate a team

Duties and Responsibilities

Assist the Head Chef in the maintenance of the set COS percentage. Follow, maintain, and implement portion controls set out in your recipe manuals. Develop new menu options based on seasonal changes and customer demands as per the Head Chef. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in an efficient and cost-effective manner. Implement, manage, and supervise controls set up by the Head Chef to minimize waste and theft. Resolve customer problems and concerns. Take responsibility of all operational issues when in charge. Ensure waste is controlled and properly recorded as per the correct procedures. Responsible for the general cleanliness and housekeeping of the kitchen and its storage areas. Monitor and record inventory, and if necessary, order new supplies according to agreed par levels. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, plating, training and hygiene. Recruit and train new kitchen employees to meet restaurant and kitchen standards. Create schedules for kitchen employees and evaluate their performance. Adhere to and implement occupational health and safety regulations. Manage the kitchen team in the absence of the Head Chef * Report any damages or deficiencies of the equipment and facilities to the Senior Chefs and Maintenance department and follow up on progress.