Kitchen Chef

The Kitchen Chef is responsible for organizing and managing all aspects of

food production to the highest professional standards. He/she oversees

sanitation in the production area, stocking, storage, quality control, and

production costs.

Assign weekly work schedules for all kitchen personnel to meet

expectations while adhering to staffing guidelines and forecasted labor

costs.

• Control and monitor monthly inventory by ensuring adherence to

established measures, adjusting discrepancies, checking expiry dates,

and maintaining correct par levels.

• Monitor costs to minimize waste and implement control measures to

achieve forecasted food and labor costs.

• Assume full responsibility for the cost of all food items produced and

oversee the proper storage and receipt of food items.

• Plan and research new aspects of brand products that could contribute to

meeting or exceeding set sales targets and share findings with team

members accordingly.

• Plan high-quality menu items to meet anticipated demand and ensure

adherence to brand-specific recipes to maintain image and customer

satisfaction.

• Ensure product and process compliance with company and

HACCP/Nutrition standards, implement corrective actions and continuous

improvement initiatives, and monitor their effectiveness

• Supervise food production, maintain high standards of quality and

hygiene, demonstrate expert knife skills, and strive for continuous

improvement to enhance the operation's image. Conduct regular

inspections of kitchen equipment for cleanliness and functionality.

• Train all team members in work techniques and hygiene standards so they

are able to deliver their roles to the expected standards, estimate staff’s

workload and build harmony between the team.

Technical degree in Hospitality Management, or a related field.

General Experience:

Four to six years of experience in F&B Operations, or a similar role.

Managerial Experience

One year of experience in a managerial role.