Job Description

Roles & Responsibilities

Responsibilities

Supervise Kitchen Operations:

Oversee the daily kitchen activities, ensuring food preparation, presentation, and quality meet company standards.

Supervise and mentor kitchen team, ensuring effective communication and teamwork.

Assist in managing kitchen inventory and ordering supplies to ensure stock levels are maintained.

Food Preparation & Cooking:

Prepare, cook, and present dishes according to the restaurant's menu and established recipes.

Maintain consistency in food preparation and presentation.

Ensure all food items are cooked to the highest quality standards.

Menu & Recipe Development:

Collaborate with the Executive Chef to develop and update menu offerings.

Test new recipes, ensure ingredients are available, and provide feedback on dish modifications.

Team Management:

Train, mentor, and supervise kitchen team to ensure efficient and effective performance.

Delegate tasks and monitor staff performance to ensure adherence to kitchen standards.

Assist in scheduling staff and ensuring proper coverage during shifts.

Health & Safety Compliance:

Ensure all kitchen operations adhere to food safety and sanitation regulations.

Maintain cleanliness and organization in the kitchen area at all times.

Monitor food storage, handling, and preparation to meet health and safety guidelines.

Quality Control:

Monitor the quality of dishes being served, ensuring consistency and excellence in every dish.

Address any issues or concerns regarding food quality or kitchen operations in a timely manner.

Support Executive Chef:

Assist the Executive Chef with administrative tasks such as inventory management, associate evaluations, and budgeting.

Fill in for the Executive Chef in their absence and take charge of kitchen operations as needed.

Additional Responsibilities:

Perform any other duties or responsibilities as assigned by management to support the effective operation of the department and the broader goals of the property.

Desired Candidate Profile

Abilities/Key Competencies/Skills

Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company s Heartist service culture to be responsive, respectful and deliver a great experience.

Leading Myself

Positive Orientation

Operational Decision Making

Self-Development & Management

Leading Others

Developing an Empowered Team

Leading an Engaged and Diverse Team

Communication

Leading the Business

Advocating Guest Passion

Business Planning and Analysis

Business Improvement and Change

Experience/Certificates/Education

Experience: Minimum of 4 - 6 years of experience in a senior culinary role, with at least 2 years in a management position preferably in a high-end restaurant or a luxury hospitality environment.

Education: Culinary degree or equivalent professional training from a reputable culinary school preferred.

Skills & Attributes:

o Strong leadership, organizational, and communication skills.

o Deep knowledge of cooking techniques, kitchen management, and food safety regulations.

o Ability to thrive in a fast-paced and high-pressure environment.

o Strong business acumen in managing costs, employees, and kitchen resources.

Language:

o Excellent reading, writing and oral proficiency in English language.

o Ability to speak other languages and basic understanding of local languages will be an advantage.

للتقديم الان