Job Purpose
To assist the Executive Chef in planning, organizing and supervising kitchen operations by ensuring the preparation of high-quality meals, maintaining food safety and hygiene standards, managing kitchen staff, controlling food costs and ensuring efficient kitchen operations.
Key Duties and Responsibilities
Assist the Executive Chef in planning and supervising daily kitchen operations.
Supervise food preparation and presentation to ensure consistency and quality.
Ensure compliance with food safety, hygiene and sanitation standards.
Supervise kitchen staff and allocate daily duties.
Monitor food quality, portion control and presentation.
Assist in menu planning, recipe development and seasonal menu updates.
Monitor food inventory and requisition supplies as required.
Control food costs by minimizing wastage and ensuring efficient utilization of ingredients.
Inspect food deliveries to ensure quality and compliance with specifications.
Train, coach and mentor kitchen staff.
Ensure proper operation and maintenance of kitchen equipment.
Coordinate with the Food & Beverage Department to ensure timely service.
Assist in implementing standard recipes and quality assurance procedures.
Perform any other duties as may be assigned by the Executive Chef.
Key Performance Indicators (KPIs)
Food quality and presentation standards.
Guest satisfaction ratings.
Food cost percentage.
Compliance with food safety and hygiene standards.
Reduction in food wastage.
Kitchen productivity and efficiency.
Timeliness of food preparation.
Staff performance and development.
Compliance with standard recipes.
Kitchen cleanliness audit scores.
Education, Skills and Experience
Must have:
Diploma or Bachelor's Degree in Culinary Arts, Food Production, Hospitality Management or a related field from a recognized institution.
Professional culinary certification will be an added advantage.
Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
Sound knowledge of international and local cuisine, food safety, menu planning and kitchen operations.