Shift: Standard 9hrs

Position Overview:
Responsible for managing the kitchen staff and resolving kitchen issues by motivating and supervising the staff properly. We should attract and retain staff to maintain a cooperative relationship with team members and optimize staff productivity.

General responsibilities (including but not limited to):

• Trains, develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently;
• Should be able to provide direction for all day-to-day operations in the kitchen;
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff;
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance;
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention;
• Maintaining the kitchen and surrounding areas in condition that meet the company standards and health code regulations;
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation;
• Follows proper handling and right temperature of all food products;
• Ensures all equipment in the kitchen is properly maintained and in working order by local Health department and hotel standards;
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills;
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives;
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met;
• Ensures compliance with food handling and sanitation standards;
• Interacts with guests to obtain feedback on food quality, presentation, and service levels;
• Ensures disciplinary procedures & and documentation are completed according to Company Operational Standards and Management Policy;
• Frequently review finished products for quality and presentation before the orders are sent to guest;
• Review weekly and monthly schedules to meet forecast and budget;
• Able to perform additional duties as requested by the management as and when required.

Skills and Qualifications:

Task Related

• Bachelor's degree in hospitality management, business administration, culinary school degree or equivalent; additional certifications are a plus.
• Minimum of 5 years of experience in a senior culinary role, with a focus on leadership.

Competencies and Soft Skills

• Strong culinary skills and expertise in menu planning.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work well under pressure and in a fast-paced environment.
• Exceptional organizational and problem-solving abilities.

Initiative: Proactively contribute ideas for process improvements, menu enhancements, and overall kitchen efficiency.

Flexibility: Willingness to work evenings, weekends, and holidays as needed.

Source: Merojob

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