Structure:

This designation reports to the Head Chef

Specific Accountabilities:

This role is second in charge to the Head Chef
Always practice safety
Will assist the Head Chef and during the absence of the Head Chef, will manage the daily operations of the kitchen and oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests
Ensure HACCP standards are always implemented and follow the appropriate hygiene standards as per requirements in all working areas
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
Monitor local competitors and compare their operation with the hotel’s food production operation
Monitor all aspects pertaining to the control of the hotel’s food cost
Direct kitchen operations and assign task Monitor all aspects pertaining to the control of the hotel’s food cost
Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
Resolve issues as they arise so that customers continue to receive their orders in a timely manner
Create & plan menus, set prices & determine its baseline costs, adjust as needed based on the availability of ingredients
Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
Initiate Training Plans for all Kitchen Staff
Create SOPs in all aspects of Kitchen Department
Handle purchase orders and ensure that items are well received and well stocked
Maintain kitchen equipment, schedule repairs and additional maintenance as needed

Carry out any other duties as required by management
Prepare kitchen weekly Duty roaster as per staff availability

Educational and Experience Requirements:

At least 5 years similar work experience
HACCP Certified
A high standard of spoken and written English
Flexible working hours subject to the demands of the business
Strong attention to detail and Creative
Able to maintain a big picture view of what is happening in the kitchen
Ability to remain productivity when being pulled in many different directions
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
Able to work under pressure
Excellent culinary catering talent
Hotel Management Graduate or Culinary Degree with minimum 3 years certification
Computer literate with working knowledge of Microsoft Office applications (Word, Excel, PowerPoint, Outlook)