Job Description

Key Responsibilities:

• Oversee the daily operations of the kitchen, ensuring that food is prepared and served to the highest standards of quality and consistency.
• Assist the Executive Chef in menu planning, including designing seasonal menus and specials that align with the hotelxe2x80x99s culinary vision.
• Manage and train kitchen staff, including junior chefs and kitchen assistants, ensuring they adhere to food preparation standards, hygiene protocols, and safety regulations.
• Monitor the performance and productivity of kitchen staff, providing guidance and feedback to improve efficiency and quality.
• Ensure proper stock levels and manage inventory, ordering supplies as needed to maintain kitchen operations.
• Maintain cleanliness and organization in the kitchen, ensuring compliance with health and safety regulations, including food safety standards and hygiene protocols.
• Supervise the preparation and presentation of food during service to ensure a consistent and exceptional guest experience.
• Assist in managing kitchen costs, including controlling food wastage, monitoring portion sizes, and adhering to budgetary guidelines.
• Collaborate with the Executive Chef and front-of-house team to ensure seamless communication and coordination during service.
• Assist in the development of new recipes and presentation techniques to keep the menu fresh and innovative.
• Ensure all kitchen equipment is in good working condition and coordinate repairs or replacements when necessary.

• Minimum of 5xe2x80x937 years of experience in professional kitchens, with at least 2xe2x80x933 years in a senior sous chef or supervisory role.
• Culinary degree or equivalent qualification in professional cooking.
• Strong knowledge of international cuisines, cooking techniques, and presentation standards.
• Excellent leadership, team management, and communication skills.
• Ability to work under pressure in a fast-paced, high-volume environment while maintaining a calm and organized approach.
• Strong organizational skills, with the ability to manage multiple tasks and prioritize effectively.
• Thorough knowledge of health, safety, and food hygiene standards.
• Creative and innovative mindset with a passion for culinary excellence.
• Flexibility to work evenings, weekends, and holidays as required.

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