RESPONSIBILITIES:


Maintain quality and consistency in food taste, texture and presentation
Assist the Executive Chef in overseeing daily operations, organizing and coordinating kitchen staff activities
Maintain a strong focus on guest satisfaction
Assist in designing and updating menus, while suggesting enhancements to current offerings
Monitor inventory levels, ensure proper storage of food items and maintain accurate records
Ensure adherence to food safety standards, train staff on proper sanitation practices and maintain compliance with occupational health standards
Provide mentorship and training on culinary techniques, while fostering a positive and  collaborative kitchen environment.


QUALIFICATIONS:


A minimum of a diploma in Culinary Arts, Hospitality Management or a related field
A minimum of 3 years working experience in a similar position, in a 4 or 5-star hotel or upscale restaurant
Ability to manage budgets and costs effectively
Extensive understanding of 4 to 5-star operations and a good understanding of global culinary trends
Exceptional interpersonal and organizational skills
Teamwork-oriented and outstanding leadership skills