SUMMARY:
Key Responsibilities:
Operational Management:
- Oversee daily kitchen operations to ensure consistent high-quality food preparation and presentation.
- Implement and maintain food safety and hygiene standards (HACCP compliant).
- Supervise and schedule kitchen staff including chefs, cooks, and scullers.
- Ensure smooth coordination between kitchen and service teams.
Menu & Food Quality:- Work closely with the Executive Chef or Head Chef on seasonal and signature menu planning.
- Ensure dishes are prepared to specified recipes and presentation standards.
- Conduct daily taste tests and quality checks.
Stock and Inventory Control:- Monitor stock levels and place orders to avoid shortages and overstocking.
- Conduct regular stock takes and ensure proper storage and rotation (FIFO).
- Control food costs and minimise waste.
Staff Management:- Train, mentor and discipline kitchen staff.
- Lead kitchen team in delivering consistent and timely meals during service.
- Promote teamwork and maintain high staff morale.
Health & Safety Compliance:- Enforce hygiene and sanitation standards in compliance with local health regulations.
- Ensure all kitchen equipment is maintained and in safe working condition.
- Keep accurate records of temperature checks, cleaning schedules, and incident reports.
Cost Control & Budgeting:- Work within food cost targets and identify areas for cost saving.
- Assist with budget preparation for the kitchen department.
- Monitor profitability of menus and recommend pricing adjustments when needed.
Guest Satisfaction:- Handle guest dietary requirements and complaints related to food.
- Collaborate with front-of-house for special events, weddings, and banquets.
POSITION INFO:
Education & Certifications:
- Culinary Diploma or Certificate from a recognized institution.
- Food Safety and First Aid certification (advantageous).
Experience:- Minimum 3–5 years' experience as a Kitchen Manager or Sous Chef in a 4 or 5-star hotel or fine-dining restaurant.
- Proven experience managing a kitchen team in a high-end environment.
- Experience with menu costing and supplier negotiation.
Skills:- Strong leadership and people management skills.
- Excellent knowledge of modern and traditional cooking techniques.
- Ability to multitask and work under pressure.
- Good computer skills (Excel, stock systems, POS).
- Strong communication and interpersonal abilities.
