Job Summary
Responsible for preparing innovative, high-quality cuisine and managing kitchen operations, including staff training, hygiene, cost control, and guest satisfaction to ensure smooth and profitable food service delivery.
Responsibilities
- Train, develop, and motivate supervisors and culinary staff to consistently meet and exceed established food preparation standards.
- Instruct staff on recipe preparation and continuously improve cuisine quality through feedback and coaching.
- Lead kitchen operations by providing clear direction for daily activities and managing employee roles and replacements effectively.
- Set performance standards for subordinates, monitor their progress, and provide guidance to enhance team performance.
- Use interpersonal and communication skills to lead and influence kitchen staff positively.
- Promote sound financial and business decision-making while demonstrating honesty, integrity, and professional leadership.
- Support and encourage service behaviors that exceed customer expectations to enhance guest satisfaction and retention.
- Communicate guest needs clearly and provide individual coaching to improve service quality.
- Delegate responsibilities appropriately to develop supervisors and staff in meeting defined goals.
- Review staffing levels to align with guest service requirements, operational needs, and financial objectives.
- Participate actively in menu development and maintain accurate costing for all dishes in the Food and Beverage operation.
- Design food presentation and create decorative displays to enhance visual appeal.
- Identify and maintain superior quality in products, presentation, and flavor.
- Ensure compliance with food handling, sanitation, and hygiene standards according to local health regulations and hotel policies.
- Monitor proper food handling procedures, including maintaining correct food temperatures.
- Oversee maintenance and proper functioning of kitchen equipment in line with health and hotel standards.
- Coordinate with the purchasing department to acquire necessary goods and services efficiently.
- Ensure consistent product preparation that meets departmental appearance and quality standards.
- Enforce proper grooming and hygiene standards for all kitchen staff.
