• Create, test, and approve seasonal menu cycles (including cost calculations) 
• Intelligent assortment, relatively cheap ingredients with a relatively long life-span, fast and easy
• Prepare dishes, short pre-preparation times and ultra-short end-preparation times
• Be aware of the food costs and make sure the costs are in line with the budget
• Hire, manage, and schedule the kitchen team, as well as motivate and train the kitchen team, and oversee their workload
• Properly translate the defined F&B guest experience into desired behaviors, SOPs, menus, training materials, and evaluation instruments
• Plan and execute orders of ingredients and needed equipment
• Continuously improve and update F&B offering and processes based on guest reviews, data, and F&B trends
• Create a yearly F&B event programming calendar
• Establish a network and maintain good relationships with local chefs and suppliers
• Comply with HACCP regulations and safety standards

Skills: Menu Planning, Cost Management, Ingredient Sourcing, Fast Prep, Team Leadership, Guest Experience, Ordering & Inventory, Trend Analysis

• Responsible for the cost of goods, labor, and KPI targets in the kitchen
• Understanding the food and venue concepts, long-term strategy development, and implementation
• Maintaining/developing the brand and product
• Ensuring service quality and staff productivity are in line with efficiency goals and excellence in service
• Ensuring venue presentation and equipment maintenance schedules are optimized
• Ensuring product quality and presentation is happening to a high standard
• Compliance with all occupational health and safety, specifically HACCP food safety reporting and maintenance
• Ensuring they are in line with market forces and brand identity, as well as pricing and costing strategy.
• Maintaining appropriate stocks and standard levels of all products within the kitchen, including ensuring all staff are meeting these standards
• Weekly purchasing of all required stock to furnish the menus and specials correctly at the best available market prices
• Rostering following the venue’s needs and projected labor costs in collusion with the directors
• Participating in weekly management meetings - re-forecasting, budgets, and events

Skills: Cost Control, Strategic Planning, Brand Development, Service Excellence, Venue & Equipment Optimization, Product Quality, Safety Compliance, Stock & Inventory Management

• Leading the kitchen team on daily operations and providing the best quality of food and service
• Assisting in the implementation of manpower retention plans, and in communicating recruiting needs to the HR Department
• Coaching and training the kitchen staff to improve performance and to achieve the kitchen objectives and targets.
• Follow-up on the rotation schedule of new employees and trainees.
• Motivating and staff development to encourage their professional development and performance
• Evaluating the performance of kitchen employees, ensuring that reviews are delivered to the HR Department on time.
• Maintaining discipline, recommending, and administering corrective action through reports addressed to the HR Department through the Kitchen Head Chef
• Assigning tasks and responsibilities to subordinates and validating their job descriptions.
• Creating a positive atmosphere
• Ensuring the proper appearance (condition of uniforms) and grooming of all kitchen crew
• Completing food production records, reports, and department files in an organized and timely manner

Skills: Team Leadership, Recruitment Coordination, Staff Training, Employee Rotation, Staff Motivation, Performance Evaluation, Discipline Management, Task Assignment

• Be in charge of menu planning in the outlet
• Prepare sufficient food based on the menu planned
• Check stock inventory and work with Managers on the ordering of goods/raw materials
• Ensure that the food served to both customers is of a consistently high quality and that it meets the company standards
• Enforce food hygiene and workplace safety awareness in the kitchen
• Assist the junior chefs and managers in operating the kitchen within the budgetary criteria, whilst meeting the company standards
• Involved in training a new chef/cook
• Supervise and guide junior kitchen staff to ensure that the work performance is within expectations
• Ensure that any additional standards that are to be implemented throughout the season are integrated efficiently and timely manner within the wider kitchen team
• Develop and plan new recipes and restaurant concepts for company promotions/future renovation projects by benchmarking with both international and local culinary market trends
• Take responsibility for controlling food costs and stock management
• Maintain high standards of health and safety at all times by managing the environment, equipment, and implementing preventative maintenance programs

Skills: Menu Planning, Food Preparation, Inventory Management, Quality Control, Food Hygiene, Budget Management, Staff Training, Recipe Development

• Under the supervision of the Executive Chef/ Executive Sous Chef, manage the restaurant's kitchen operations, achieving business objectives through customer-focused service delivery. 
• Coordinate the preparation of the menus and annual budget, and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure. 
• Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements. 
• Demonstrate service attributes following industry expectations and company standards. 
• Monitor the effectiveness of workflow and sequence of service during service periods, and provide hands-on support
• Determine the necessary competence for colleagues and provide training or other actions to satisfy these needs. 
• Provide constant coaching, counselling, and discipline to colleagues to ensure their capability to meet the needs of the guests and the hotel.
• Provide training to deliver high-quality cuisine in the most effective and efficient way
• Take responsibility for auditing kitchen procedures monthly.
• Ensure strict adherence to health and safety within the kitchen areas.
• Ensure that the appropriate temperature checks are adhered to.

Skills: Kitchen Operations Management, Budget Coordination, Staffing Efficiency, Service Standards, Workflow Optimization, Staff Training, Performance Coaching, Health & Safety Compliance

• Demonstrable experience leading a team in a fast-paced kitchen
• A real people person, with a passion for food and achieving results with a team
• Experience working with online delivery companies and running a take-out operation
• Be a pro when it comes to controlling GP and managing the labour budget
• Have a strong understanding of food safety and health and safety procedures
• Know the way around a P&L and are experienced in achieving financial targets
• Always recognise that succession is vital, and have previously built strong talent pipelines by developing teams
• Be a brilliant communicator, own what you do, and embrace change
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Familiar with industry's best practices

Qualifications: BS in International Culinary Arts with 4 years of Experience

• Catering experience in managerial capacity
• Experience managing a kitchen and developing staff
• Experience in managing food costs
• Excellent leadership, interpersonal, and communication skills
• Must be accountable and resilient
• Committed to delivering a high level of customer service
• The ability to work well as part of a team and on individual tasks, and work under pressure
• Intermediate food hygiene qualification
• Flexibility to respond to a range of different work situations
• Excellent knowledge of health and hygiene practices, in addition to all areas of kitchen management

Qualifications: BS in Pastry Arts with 3 years of Experience

• Manufacturing experience and management or leadership experience
• Experience in high volume Food Production and prior Airline Catering experience
• Have a wide knowledge of raw materials (foods) that exist throughout the world
• Knowledge of start-ups and crafting a consistent new Menu
• Must have excellent interpersonal skills
• Experience working in Process Improvements and Lean Manufacturing.
• Computer competency with the Microsoft Office Suite
• Strong people management and organisational skills
• Track record of delivering exceptional dishes in a busy, time-pressured environment
• Great attention to detail and the ability to follow paperwork and process, from rotas to stock and margin control

Qualifications: BS in Nutrition and Dietetics with 5 years of Experience

• Head Chef with kitchen experience or similar experience
• Leadership experience across a large kitchen operation
• Previous experience in high volume catering for Conferences and Events
• Have profound people skills
• Financial acumen with the confidence to influence business strategy
• Creative and innovative with proven experience in menu engineering and concept design
• Proven experience developing and motivating people to achieve their best.
• Experience in leading and developing brilliant teams that work well together
• High standards and quality-driven.
• Excellent organisational and communication skills.

Qualifications: BS in Hospitality Management with 4 years of Experience

• Have led a kitchen as a Head Chef or Senior Executive Sous Chef within a global hotel brand or restaurant with comparable size and complexity, being a specialist in Pastry and Desserts.
• Be knowledgeable about dietary trends and requirements
• Specializing in catering for a modern diet through Pastry and Desserts
• Experience working in local cuisine, with practical experience of at least one other cuisine
• Experience in catering meetings, social events, and restaurants
• Must have completed level 3 Food Safety certification and know about HACCP
• Knowledge of appropriate systems to support operational processes - Micros Simphony (or relevant POS), Procure Wizard, and Quinyx
• Knowledge of the appropriate working to brand standards relating to food
• The ability to create and deliver appropriate menus, using appropriate suppliers and products
• Have the technical skills to work on every section for every service period in the kitchen

Qualifications: BS in Culinary Arts with 6 years of Experience