Responsibilities

Coordinate the whole kitchen
Assist in preparation of the specialty dishes, train and coach all staff
Recipe conception on speciality dishes
Ensure that only the best quality is served to guests at all times
Manage and control food freshness, taste and look
Manage food cost, and maintain spot stock checks on high value items
Demonstrate a high level of organization, attention-to-detail and sense-of-urgency.
To constantly improves his/her knowledge in regards to the current food trends
Ensure that your products are of the company requirement quality specifications
Practice all safety and hygiene standards by HACCP
Check and follow up on the preparation, daily cleaning and weekly cleaning check lists
Capture and count weekly and monthly stock count
Compiles weekly kitchen staff roster
Maintain a well-groomed appearance
Requirements:

Chef qualification
Minimum of 3 years Kitchen Management experience
Customer focused
Focused on guest service which include compliments and complaints
Ability to manage small teams and prepared to get your hands dirty
Passionate about the Industry, training and development
Accurate reporting
Willing to work shifts
Great communication and problem solving skills
Calm in busy, stressful situations
Must be prepared to work shifts