Main Duties and Responsibilities:
- Supervised 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 for taste, temperature, and visual presentation.
- Collaborate with purchasing and suppliers to source high-quality ingredients while minimizing waste and controlling food costs.
- Manage food inventory and implement waste reduction initiatives, significantly reducing spoilage of meat, seafood, and fresh produce.
- Develop seasonal menus based on sales performance, guest preferences, and menu engineering analysis to maximize profitability.
- Recommend menu pricing adjustments and optimized product mix to improve revenue and food cost percentages.
- Lead, train, coach, and mentor Sous Chefs and kitchen staff to maintain operational excellence and high productivity.
- Conduct daily pre-service briefings and post-service debriefings to communicate operational priorities and continuous improvements.
- Ensure compliance and maintain strict food safety, sanitation, and hygiene standards across all kitchen operations.
- Ensure preventive maintenance and proper use of kitchen equipment to minimize downtime and repair costs.
- Conducts and participates in employee recruitment, onboarding, performance evaluations, coaching, disciplinary actions, and succession planning.
- Create efficient staff schedules based on forecasted business volumes while controlling labor costs.
- Support kitchen operations during peak service periods to ensure timely and consistent food delivery.
- Implement sustainability initiatives including energy conservation, water efficiency, and waste management programs.
- Analyze guest feedback and customer satisfaction data to improve menu offerings and overall dining experience.
- Performs any other duties as assigned.
