About the job

He/she shall be overall incharge of Kitchen and shall be reporting to Executive Chef / F&B Director. He/she shall be managing day to day operations of Kitchen, including Materials requirement planning, prep work planning, food costing, banquet function planning, special events planning, daily specials planning, training to kitchen staff, supervison & monitoring of kitchen staff, hygiene of kitchen, etc.

He/she shall be responsible for Menu updation and Recipe control. He/she shall be responsible and accountable for overall kitchen performance. He/she is expected to bring on board culinary expertise in various cuisine especially Italian, French, Indian amongst others.

He/she shall have minimum 4 years experience in Africa, with overall total experience no less than 10 years.

Responsibilities

1. Daily Mise-en-place before opening

2. Ensure cleanliness of Kitchen at all times

3. Manage Kitchen operations during restaurant hours for dining, bbq & banqueting.

4. Banquet function execution – Material requirement planning (Indenting), Cooking food, supervision of food serving, Plate control and Costing.

5. Shelf life management

6. Check quality of raw materials

7. Administrative activities for Kitchen team:

a. Recruitment of Kitchen staff

b. Look after any HR issues for Kitchen team

c. Maintenance of all Kitchen equipment

8. Supervise closing of Kitchen at night, which includes:

a. Cleaning whole Kitchen

b. Stock take of raw material, semi-finished items & finished items

c. Discard end of shelf life items & submit report for discarded items

d. Reconcile Sales with stock consumption on daily basis, and prepare daily variation report

9. Maintenance of Kitchen equipment

10. Supplier development and assessment / approval

Qualifications

Degree in Hospitality Management from reputed University