Key Responsibilities:
- Assist in menu planning, food preparation, and food presentation, ensuring the highest quality of culinary creations.
- Supervise and train kitchen staff, ensuring that they follow food safety and quality standards.
- Ensure that the kitchen operates efficiently, with a focus on cost control, inventory management, and waste reduction.
- Manage food inventory, ensuring that all kitchen supplies are in stock and properly stored.
- Monitor and maintain kitchen cleanliness, organization, and hygiene according to hotel standards.
- Lead by example and foster a positive, collaborative team environment.
- Assist in managing kitchen operations in the absence of the Executive Chef.
- Ensure compliance with health and safety regulations.
Requirements:
- Minimum 5+ years of experience in a professional kitchen, with at least 3 years in a supervisory role (Executive Sous Chef or similar position).
- Proven leadership experience and the ability to motivate and manage a team.
- Extensive knowledge of culinary techniques, food preparation, and plating.
- Strong understanding of food safety regulations and kitchen health standards.
- Experience in managing kitchen operations, including budgeting, inventory, and ordering.
- Excellent communication and organizational skills.
- Ability to work in a fast-paced environment and handle multiple tasks effectively.
- Culinary degree or certification preferred but not mandatory.
Job Type: Full-time
Work Location: In person
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