Job Detail

• Assists each outlet Chef to run their kitchens at an acceptable food cost.
• Assists each outlet Chef to maximize employee productivity to minimize payroll costs.
• Monitors all kitchen related costs and recommend changes to outlet kitchens where appropriate.
• Ensures all outlet kitchens adhere to established standards and policies.
• Monitors food standards in each outlet.
• Identifies market needs and trends in terms of food.
• Monitors and analyze menus and products of competing restaurants.
• Recruits and selects employees.
• Trains and develops each Chef so that they can operate independently and creatively.
• Assists each Chef in establishing effective training programs for their employees.
• Inspects kitchens, stewarding, outlets etc. to observe production and preparation methods, as well as sanitation and hygiene.
• Meets regularly with Manager – F&B and Outlet Managers to discuss special promotions.
• Develops special menus based on available food, season and estimated business etc.
• Recommends changes or replacement of equipment.
• Works with Purchasing Manager to ensure goods purchased are of acceptable quality.
• Meets with suppliers when possible and studies market trends for new equipment and products.
• Develops new menus based on monitoring guest orders.
• Ensures employee kitchen prepares quality food.