• To work with the kitchen team to produce high standard food on a daily basis.
• To take responsibility for the daily paperwork, such as ordering etc.
• To ensure that the temperature records and monitoring is done on a daily basis.
• To ensure that cleaning schedule is adhered to.
• To assist with menu planning.
• To manage assist in food costing and staff resources to achieve targeted budgets.
• To report and where possible take action on customers’ complaints and compliments.
• To undertake project work & training, develop skills in food production, management & enhancing customer service.
• To take responsibility for the adherence & compliance of all health, safety and food hygiene legislation.
• To report and where possible attend to and take all necessary action in the event of accident, fire, loss, lost property, damage, or any irregularities and complete the necessary reports.
• To cover all Head cook’s duties in his/her absence.

REQUIREMENTS

• Degree or Diploma from a recognized culinary/Hospitality institution.
• At least 3 years proven experience in the same or related role (preferably in a large kitchen)
• Exceptional proven ability in kitchen management.
• Ability to work well under pressure in a fast-paced environment.
• Outstanding communication and leadership skills.
• Up to date with culinary trends and optimized kitchen processes.
• Good understanding of F&B technology management software, POS etc.