Job Summary: 

• Ensure all policies, procedures, and systems are completed that maintain recipes and presentation standards for food and beverage
• Execute all menu items and train the employees on how to properly execute and follow recipes
• Determine daily prep needs
• Proactively evaluate and uphold all company food safety and handling standards
• Guarantee a high level of cleanliness throughout the kitchen
• Take responsibility for Payroll Analysis
• Conduct weekly and end-of-month inventory counts
• Conduct weekly ordering
• Create work schedules for kitchen staff
• Seek and hire quality employees

Skills on Resume: 

• Recipe Execution (Hard Skills)
• Staff Training (Soft Skills)
• Inventory Management (Hard Skills)
• Food Safety (Hard Skills)
• Payroll Management (Hard Skills)
• Scheduling and Staffing (Hard Skills)
• Hiring and Talent Acquisition (Soft Skills)
• Time Management (Soft Skills)

Job Summary: 

• Plan and implement a menu for lunch and late-night dining
• Set up kitchen areas and workstations to maintain a sanitary, organized, and functional workspace
• Handle Expo in a high-volume environment
• Define food prep and plating/presentation techniques
• Document in-house recipes
• Maintain an accurate plan for BOH staffing, and the ability to work with HR to find qualified team members
• Adhere to sanitation, safety, and alcohol control policies
• Manage food and supply inventories including kitchen supplies and equipment
• Work with the Sales and Events director to plan private events, and work with staff, customers, or client groups to plan special menus
• Ensure food preparation methods to ensure conformance to recipes and plating standards
• Training, motivating, and evaluating BOH staff
• Take responsibility for on and off-premise catering
• Evaluate and control food costs

Skills on Resume: 

• Menu Planning (Hard Skills)
• Kitchen Organization (Hard Skills)
• Expo Management (Soft Skills)
• Food Prep and Plating Techniques (Hard Skills)
• Recipe Documentation (Hard Skills)
• Staffing and Recruitment (Soft Skills)
• Safety Compliance (Hard Skills)
• Inventory Management (Hard Skills)

Job Summary: 

• Manage daily kitchen operations, including but not limited to financial and administrative duties
• Manage the lifecycle of all back-of-the-house employees (hiring, training, development, and performance management)
• Advocate for the guest experience and uphold the standards of hospitality
• Schedules staff to ensure an adequate number are available to serve guests
• Monitors all other outlets, and assists outlet chefs in making adjustments according to business levels and conditions.
• Ensures implementation, enforcement, and adherence to all department and property policies and procedures.
• Supervises and develops direct reports by leading, motivating, mentoring, coaching, and providing performance feedback
• Works collaboratively with them to design professional development plans that support their continuous learning
• Manage reserves the right to change and/or add to these duties at any time.

Skills on Resume: 

• Kitchen Management (Hard Skills)
• Staff Management (Soft Skills)
• Guest Experience (Soft Skills)
• Scheduling (Hard Skills)
• Outlet Monitoring (Hard Skills)
• Policy Enforcement (Hard Skills)
• Leadership (Soft Skills)
• Development Planning (Soft Skills)

Job Summary: 

• Maintain food costs below 30%
• Maintain hourly labor costs below 15%
• Maintain 4 stars on review sites
• Maintain a health score of above 90%
• Work well with the entire team including those in other departments
• Create and maintain a respectful and diverse work environment that fosters and promotes growth and inclusion
• Promote a safe and healthy work environment and superior guest experience
• Assist with onsite and offsite events
• Take responsibility for creating new menu items
• Assist with inventory, ordering, distribution, and scheduling
• Manage the kitchen team
• Develop hourly staff and hold them accountable to support the organization's talent pipeline and assist in the growth
• Represent, support, and protect the brand

Skills on Resume: 

• Cost Management (Hard Skills)
• Team Collaboration (Soft Skills)
• Workplace Diversity (Soft Skills)
• Safety and Health Compliance (Hard Skills)
• Event Support (Soft Skills)
• Menu Creation (Hard Skills)
• Inventory Management (Hard Skills)
• Staff Development (Soft Skills)

Job Summary: 

• Drive culinary vision and establish an operational methodology for excellence.
• Develop signature and best-in-class food and concepts
• Inspire the culinary team to achieve excellence in culinary preparation and service to guests.
• Cultivate talent and foster continued quality improvement standards.
• Lead innovation of new products and trends.
• Main driver of Food Safety and Hygiene Standards
• Establish systems and processes to ensure quality assurance and product acceptability.
• Provide necessary feedback to stakeholders and monitor progress.
• Provide oversight for development, testing, and consistency in recipes, food quality, and production procedures.
• Lead the administration of menu management and support the academic and seasonal menu development for all operations that are nutritious, healthy, sustainable, and financially viable.
• Development of culinary standard operating procedures and presentation standards in partnership with the culinary leadership team of each property.
• Analyze production patterns, optimize preparation methodology, and create an efficiency model to achieve established departmental and operational food costs.

Skills on Resume: 

• Culinary Vision (Soft Skills)
• Menu Development (Hard Skills)
• Team Inspiration (Soft Skills)
• Talent Cultivation (Soft Skills)
• Product Innovation (Hard Skills)
• Food Safety (Hard Skills)
• Quality Assurance (Hard Skills)
• Cost Optimization (Hard Skills)

Job Summary: 

• Accountability for delivery of exceptional food standards outlined within the department handbooks and the Warner culture, to promote guest loyalty and repeat bookings
• Control stock management, production levels, and portion control to achieve and exceed budgeted targets for Food Cost
• Manage Departmental Budgets to support the team and guest experience, providing the team with the appropriate tools and resources for the job and the guests with an experience they will value
• Manage the Kitchen Payroll Budget to the agreed level by providing the right team at the right place at the right time
• Provide a safe and secure environment by adhering to the company's Health and Safety policy and Food Safety Management System.
• Complete administrative work relating to stock, Health and Safety, and team promptly
• Ensure personal grooming reflects the company standards
• Take part in all appropriate training sessions
• Train and develop the team whilst leading by example
• Carry out any other duties reasonably requested by a member of the Management Team

Skills on Resume: 

• Food Standards Accountability (Soft Skills)
• Stock and Portion Control (Hard Skills)
• Budget Management (Hard Skills)
• Payroll Management (Hard Skills)
• Health and Safety Compliance (Hard Skills)
• Administrative Skills (Hard Skills)
• Personal Grooming (Soft Skills)
• Team Training (Soft Skills)

Job Summary: 

• Work closely with the ownership on the development of the culinary vision. Create and implement a modern and changing menu.
• Responsible for using experiences to ensure the operational success of the restaurant
• Responsible for food and beverage service in the restaurants and ensuring the FOH and BOH staff are knowledgeable and well-trained to consistently exceed guest expectations and achieve all revenue targets
• Work with the Operations Manager to maintain the profitability of the outlet according to budgets, assist in driving sales and support during promotions and events
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
• Monitor, direct, and teach food hygiene standards, kitchen safety procedures, and Back of House operating procedures
• Train all restaurant staff in food knowledge and technical skills
• Continually strive to develop staff in all areas
• Recruit all Back of House team
• Maximize the productivity of the kitchen, delivering all departmental duties within company targets.
• Set and maintain standards of food quality, consistency in flavor, presentation, portioning, seasoning, and timing of all food items served.
• Check every dish and give each plate the “final touch”
• Creation of new dishes and menu development.

Skills on Resume: 

• Culinary Vision Development (Soft Skills)
• Menu Creation (Hard Skills)
• Staff Training (Soft Skills)
• Budget and Profitability Management (Hard Skills)
• Policy and Procedure Adherence (Hard Skills)
• Food Safety (Hard Skills)
• Recruitment (Soft Skills)
• Food Quality Control (Hard Skills)

Job Summary: 

• Oversee the F&B Production processes, planning of menus, and designing standard recipes to ensure consistent quality in food production, that meets guest expectations and contributes to the profitability of the hotel.
• Participate in the preparation of the Annual Business Plan to ensure the culinary operation is adequately represented.
• Create signature dishes for each outlet
• Work closely with the Group Culinary Director
• Ensure that HACCP and other local regulations are adhered to ensure the highest food hygiene standards.
• Liaise with purchasing to ensure prompt and efficient purchasing, food quality, issuing of supplies, stock control, and inventory control.
• Liaise with Stewarding to ensure an adequate supply of equipment, and to ensure kitchen cleanliness and hygiene meet the required standards.
• Liaise with Engineering to ensure prompt and efficient repair and maintenance.
• Make recommendations to Management for the modernization of equipment, service methods, and presentation, to improve guest satisfaction.
• Provide creative culinary ideas to project and enhance the image and reputation of the culinary operation.
• Frequently verify that the dishes served in the outlets meet guest expectations and hotel standards.
• Monitor and analyze the menus and products of competitive restaurants and keep up to date with international culinary trends to maintain a competitive advantage.

Skills on Resume: 

• Menu Planning and Design (Hard Skills)
• Business Planning (Hard Skills)
• Signature Dish Creation (Hard Skills)
• HACCP Compliance (Hard Skills)
• Inventory and Stock Control (Hard Skills)
• Cross-Department Collaboration (Soft Skills)
• Equipment Modernization (Hard Skills)
• Culinary Trend Analysis (Hard Skills)

Job Summary: 

• Ensure that all culinary operations are managed efficiently following AMAN’s Purpose and Values
• Uphold world-class quality standards in all aspects of food preparation and health and safety, in line with AMAN standards
• Develop menus and launch concepts, exercising creativity and innovation in menu preparation, cooking techniques, and presentation, which position the restaurants and the food and beverage operation as a market leader and company benchmark
• Work alongside all food and beverage staff as a senior leader and guide associates in best practices designed to delight all guests
• Develop and maintain strong relationships with local suppliers to secure the delivery of the finest and freshest local produce
• Work hand in hand with purchasing and receiving for quality control and high standards of food handling
• Oversee the proper use, control, and maintenance of all culinary equipment
• Demonstrate a mature and collaborative approach to coaching, well-versed in empowering and mentoring the team
• Display good team spirit and organizational skills for an efficient flow of production

Skills on Resume: 

• Culinary Operations Management (Hard Skills)
• Quality Standards Maintenance (Hard Skills)
• Menu Development (Hard Skills)
• Leadership and Guidance (Soft Skills)
• Supplier Relationship Management (Soft Skills)
• Quality Control (Hard Skills)
• Equipment Maintenance (Hard Skills)
• Team Coaching (Soft Skills)

Job Summary: 

• Assist the Senior Manager Culinary to manage productivity to meet growth in line with budget KPI targets such as man minutes per meal produced and food cost per meal
• Drive the implementation of LEAN manufacturing processes within the production department.
• Ensure food produced is of sufficient quality to deliver customer satisfaction as judged by meal tasting panels’ statistical analysis of customer feedback.
• Monitor the work processes of direct reports ensuring maximum productivity and coordination of production
• Work alongside the senior Manager Culinary to plan facilities and processes for future growth including the development of a new in-flight catering facility.
• Assist in the preparation of the headcount budget and recruitment of related skilled personnel to drive efficiency and product quality within the operation.
• Liaise with relevant departments to ensure effective communication and support EAS Caterings' role within the Etihad menu development process in terms of the adherence to product development timelines, and hosting of workshops for onboard chefs and other culinary teams.
• Maintain accurate recipe data to allow accurate cost data to be provided to Etihad Airways and other customers
• Ensure recipe data is produced and maintained in a manner that complies with agreed menu timelines.
• Ensure that the resources of the department under the post holder’s disposal are used in a way that supports the development of the EAS Catering Food Services department as well as other revenue streams.

Skills on Resume: 

• Productivity Management (Hard Skills)
• LEAN Implementation (Hard Skills)
• Quality Control (Hard Skills)
• Process Monitoring (Hard Skills)
• Facility Planning (Hard Skills)
• Budget and Recruitment (Hard Skills)
• Communication (Soft Skills)
• Recipe Management (Hard Skills)