General summary

Maintains complete control of the kitchen at all times and is responsible to manage and control his/her kitchen staff. Ability to manage in a diverse environment with focus on guests and customer service.

Main duties:

Prepare and follow SOPs for smooth administration and functioning of the kitchen.

Ensure that the quality of culinary dishes are served on schedule and see that any problems that arise are rectified.

Responsible for approving all prepared food items that leave his/her kitchen.

Modify and create new menus as needed so that they remain effective for the purposes for the restaurant. Create a wide variety of new dishes for the kitchen.

Perform many administrative duties, including ordering supplies, spot checks in the kitchen.

Train and manage kitchen personnel and supervise/coordinate all related culinary activities.

Estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.

Put a twist on familiar dishes and create new combinations. Creativity and a flair for experimentation are essential responsibilities.

Estimate food consumption, monitor the food inventory and order supplies accordingly.

Recommend the items for the menu.

Understand the Concept and brand positioning of restaurant and develop a food/presentation strategy which matches the positioning and reinforces the brand.

Develop from the food perspective, critical elements related to display, menu, presentation, etc. Which will establish key signature features of the restaurant.

Take ownership/responsibility of the profitability from the food purchasing/preparation perspective.

Participate in kitchen researching and responding to trends in the food industry, planning and writing menus.

Must be able to spot problems and resolve them quickly and efficiently.

Maintain a level head, and delegate many kitchen tasks simultaneously.

Maximize the productivity of the kitchen staff, as well as manage the Junior chef, Chef De Partie and entire kitchen team.

Provide leadership in establishing high-quality standards in all kitchen operations and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and safety. HACCP compliant.

Ability to effectively deal with external and internal customers, some of whom will require high levels of patience, tact, and diplomacy.

Ability to collect accurate information from customers with regard to comments on the food quality, portion etc. And work on areas which need improvement.

Effectively conduct meetings, menu briefings, and maintain communication lines between all team members.

Responsible for recruiting and training junior staff.

Managerial and leadership strengths and actively participate in the day to day management.