Job Description
Role Objective: Manage day-to-day kitchen operations and culinary team and execution of daily food service, quality, technique, portion, presentation and food cost control.
Key Responsibilities:
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
- Prepare special meals or substitute items.
- Deliver proper portion, arrangement, and food garnish.
- Maintain the quality and quantity of food prepared as per defined standards
- Communicate assistance needed during busy periods.
- Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
- Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
- Anticipate and address guests' service needs.
Skills:
- Customer oriented approach
- Excellent communication, interpersonal and leadership skills
- Critical thinker and problem-solving skills
- Team player
- Good organizational and time-management skills
Qualification: Full time Graduate
Practice and Other Requirements: 3-5 years of experience in managing food and beverage or similar role