Key Responsibilities:

Supervises daily kitchen operations, ensuring consistent food quality, presentation, portion control, and compliance with brand standards.
Conduct daily quality checks on all food preparation, maintaining excellent standards.
Coordinates closely with other chefs in determining quality and quantity of food material to be purchased and prepared. Keeps a close watch over all material used with a view of eliminating waste and spoilage, especially meat, fish, products. Inform immediately on bad products. Provides constructive feedback to staff.
Assigns in detail, specific duties to Sous Chefs or subordinates and instructs them in their work. (Checks the work and makes sure all orders are carried out as specified.)
Recommends menu price adjustments when necessary. Determines prices of unlisted food items in conjunction with Food & Beverage Manager.
Studies the menu engineering and sales statistics in depth, to amend the food offerings as per guest's preferences.
Ensure compliance and maintain strict food safety, sanitation, and hygiene standards across all kitchen operations.
Checks maintenance of all equipment located in the areas under supervision. Makes every attempt to prevent damages or losses of equipment. (Instruct staff on how to use the equipment correctly).
Prevents the use of spoiled or contaminated products in any place of food preparation and prevent employees who are ill or suffering from an infection from taking part in the preparation or handling food. (Keeps constant watch on food prepared in all kitchens, checks receiving)
Conducts market analysis and follows the market matrix or customer satisfaction survey to always develop and improve division service delivery.
Makes suggestions for concerning product enhancements / savings / other improvements.
Has a strategic plan to analyze and subsequently reduce food waste.
Conducts daily pre-service briefings and post-service debriefings to communicate operational priorities and continuous improvements.
Identifies and solves problems in a professional manner.
Provides assistance to the staff when required during peak periods.
Conserves energy and water at all times by not decreasing guest comfort and cleaning efficiency.
Conducts and participates in employee recruitment, onboarding, performance evaluations, coaching, disciplinary actions, and succession planning. ger, as appropriate, in performing above duties.
Create efficient staff schedules based on forecasted business volumes while controlling labor costs.
Performs any other duties as assigned.

Executive Sous Chef (The Pines)