Join us in this exciting role where you take on the leadership role to manage and operate a culinary back of house operations to drive growth.
1. Culinary & Revenue
- Menu Engineering for Profit: Design, develop, and meticulously test all menu items, with a primary focus on sales viability, high profit margins, and inventory optimization. Utilize menu engineering principles to maximize the profitability of the food product mix.
- Signature Product Sales: Identify and develop signature or anchor dishes that drive customer traffic and brand recognition. Collaborate with the Restaurant Manager and Captain to promote high-margin daily specials and seasonal items.
- Recipe Standardization & Cost Control: Establish, document, and enforce precise Standard Operating Procedures (SOPs) for all recipes and portion control. Conduct weekly CoGS (Cost of Goods Sold) analysis to ensure food costs remain within aggressive budget targets and support the restaurant's revenue goals.
- Quality & Consistency (Excellence): Personally oversee and monitor food presentation, quality, and taste consistency for every service, embodying the standard of Excellence. Implement feedback loops with the FOH team to quickly adapt to customer satisfaction data.
2. Financial Oversight & Supply Chain
- Budget & Waste Management: Manage the kitchen budget, forecast ingredient needs, and conduct daily and weekly inventory checks with full transparency. Implement and track strategies to minimize food waste and control shrinkage, demonstrating Integrity in resource management.
- Strategic Procurement & Cost Sourcing: Select and manage relationships with specialist suppliers, ensuring both authenticity and the best possible pricing. Implement a secure and transparent receiving and storage system to uphold Integrity in the supply chain.
- Labor Efficiency: Oversee kitchen staff scheduling to optimize labor costs and productivity, ensuring labor hours directly correlate with anticipated sales volume and peak service periods.
- Equipment & Maintenance: Manage the selection, repair, and maintenance schedule for all kitchen equipment, ensuring all assets are accounted for and functional to prevent operational disruption.
3. Leadership, Training
- Team Leadership & Respect: Lead, inspire, and manage the entire kitchen brigade, fostering a professional, disciplined, and positive work environment built on Respect. Ensure fair treatment and communication across all BOH staff levels.
- Training and Development: Create and implement comprehensive training programs focusing on both standard kitchen practices and advanced Asian cooking techniques. Instill a sense of Pride in the team's craft and the quality of the food produced.
- BOH Compliance & Integrity: Enforce strict adherence to all established company policies and procedures, acting with Integrity when handling staff performance issues, time management, and internal controls.
- Interdepartmental Liaison (Respect): Act as the primary liaison between the central kitchen Restaurants, ensuring seamless, respectful, and effective communication to achieve concerted service goals and revenue targets.
4. Safety, Health, and Regulatory Compliance
- Sanitation & Hygiene (Integrity): Establish and enforce the highest standards of sanitation, cleanliness, and food safety protocols (HACCP), ensuring full Integrity of the food product from storage to plate.
- Regulatory Compliance: Ensure the restaurant kitchen is in full and continuous compliance with all local health department regulations and licensing requirements.
- Workplace Safety: Maintain a safe working environment, conducting regular safety audits and providing training on the proper use of equipment to minimize risks.
You will need the following:
1. Certified culinary background - Diploma / certificate with relevant academic qualifications
2. Minimum 2 years in a restaurant or central kitchen environment - with demonstrated leadership roles
3. Deep passion for food and people
4. Physical fitness
Benefit
1. Company annual bonus
2. Training and development
3. Fast track career guidance
4. Insurance
