Vacancy Description
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 dep...
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