• Assist the Head Chef with daily kitchen operations, menu design, staff training, and development.
• Establish and maintain exceptional levels of food preparation and service through all sections of the restaurant kitchen.
• Oversee all aspects of kitchen management relating to stock control, staff performance and training, and menu development.
• Ensure the kitchen operates efficiently and profitably while upholding the high standards and ethos established by the directors and senior managers.
• Take responsibility for the management of all kitchen operations in the absence of the Head Chef.
• Endeavour at all times to create a safe workplace for all staff and customers.

Skills: Kitchen Operations Support, Menu Development, Staff Training, Stock Control, Quality Standards, Cost Efficiency, Team Leadership, Food Safety Compliance

• Organize all employee work assignments and schedules.
• Assist kitchen staff in all aspects of daily assignments.
• Inform the Director of all activities and operational problems, making suggestions for improvement and corrections.
• Place orders to ensure an adequate supply of food is available for the menu cycles.
• Responsible for the direction of the department in the absence of the Director.
• Create, plan, and manage the execution of all menus and recipes, including seasonal cycle menus, special theme day menus, and holiday buffets.
• Assist in annual performance reviews for all kitchen employees.
• Interview job applicants.
• Maintain work schedules for kitchen employees.
• Assist in ongoing in-service education programs for employees.
• Hold regular meetings with kitchen employees.
• Assist in maintaining a high level of customer satisfaction for residents and guests.
• Maintain the appearance, cleanliness, and services of the facility at or above Health Department standards through routine cleaning schedules.
• Maintain daily, weekly, and monthly statistical information.

Skills: Staff Scheduling, Kitchen Support, Inventory Ordering, Menu Planning, Team Leadership, Performance Reviews, Hiring Process, Health Compliance

• Oversee and manage food preparation for the kitchen.
• Supervise and execute high-quality food standards.
• Monitor and manage kitchen equipment to ensure everything is in clean and proper working order.
• Maintain and implement the daily food prep list.
• Maintain quality sanitation practices.
• Assist in food ordering, receiving, and rotation.
• Maintain and evaluate existing food concepts.
• Assist in the development of new food concepts.
• Assist in meeting department budgetary goals, labor management, and food cost, while working with FOH to attain these goals.
• Promote positive communication between all departments.
• Handle disputes in a timely, professional manner.
• Address complaints and resolve problems.

Skills: Food Preparation, Quality Control, Equipment Maintenance, Prep Planning, Sanitation Standards, Inventory Management, Menu Development, Cost Control

• Work with the Head Chef to produce diversified menus in accordance with the restaurant's vision.
• Create new innovative dishes to refresh the restaurant offerings.
• Produce exceptional high-quality dishes that maintain the restaurant's high ranking in the destination.
• Plan food design to create a perfect match between dish presentation and taste.
• Oversee and assist kitchen staff in all aspects of food production.
• Evaluate food products to ensure consistent quality standards.
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.

Skills: Menu Development, Culinary Innovation, Quality Assurance, Food Presentation, Kitchen Supervision, Product Evaluation, Equipment Maintenance, Staff Training

• Manage kitchen operations to ensure compliance with food hygiene standards and operating procedures.
• Propose and manage the menu plan and seasonal promotions with a focus on food concepts that are creative, captivating, and appealing.
• Maintain the restaurant concept and uphold food service with high-quality standards.
• Implement cost control initiatives, minimize waste, and demonstrate good inventory control to manage food and labour costs.
• Train and guide kitchen staff.
• Proactively contribute to the growth of the food and beverage community.

Skills: Kitchen Operations, Food Hygiene, Menu Planning, Quality Standards, Cost Control, Inventory Management, Staff Training, Community Engagement

• Take accountability for the delivery of exceptional food standards outlined within department handbooks and culture standards with the aim of promoting 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 appropriate tools and resources and guests with a valuable experience.
• Manage 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 health and safety policy and food safety management system, with compliance measured by external audits.
• Complete administrative work relating to stock, health and safety, and the team on time.
• Deputise for the Head Chef in their absence.
• Ensure personal grooming reflects company standards.
• Take part in all appropriate training sessions.
• Train and develop the team while leading by example.

Skills: Food Standards, Cost Control, Budget Management, Payroll Planning, Health Compliance, Kitchen Administration, Head Chef Cover, Team Development

• Assist the Executive Chef in hiring, coaching, and performance management for culinary operations.
• Directly supervise all culinary staff.
• Assist the Executive Chef in managing and training culinary and dining personnel.
• Supervise culinary staff regarding product quality, portion, cost controls, scheduling, and staffing.
• Responsible for the quality of food served by tasting items and plate presentation.
• Assist with menu planning and development, and ordering of food supplies.
• Prepare and cook meals to order.
• Responsible for managing the culinary department in the absence of the Executive Chef.
• Assist Cooks.
• Step in to assist during emergencies or rush periods.
• Achieve full resident satisfaction through plate presentation and taste.
• Circulate all dining rooms during meal times daily for resident feedback.

Skills: Staff Supervision, Culinary Training, Quality Control, Menu Planning, Food Preparation, Cost Control, Kitchen Leadership, Guest Satisfaction

• Set up the kitchen for preparation and service.
• Cook food on time.
• Delegate tasks to other kitchen staff.
• Ensure quality plate presentation.
• Monitor food stock.
• Ensure compliance with all food safety and health and safety regulations within the kitchen area.
• Promote a strong culture of health and safety throughout all kitchen operations.
• Support the mission, values, and vision of the management team.

Skills: Kitchen Setup, Food Cooking, Task Delegation, Plate Presentation, Stock Monitoring, Food Safety, Health Compliance, Team Values

• Assist the Head Chef and Executive Chef in the management of all daily functions of the kitchen and kitchen staff in the Chef's absence under the Chef's guidance.
• Oversee all food production and execution on the property, including restaurant, pub, catering, and special events.
• Interview, hire, supervise, discipline, and train staff.
• Schedule staff and conduct employee performance evaluations.
• Adhere to and enforce portioning guidelines.
• Order food products and kitchen supplies using guides.
• Perform general filing, documentation, and other administrative duties.
• Manage food and labor costs.
• Ensure food is expedited on time.
• Attend department head meetings.
• Facilitate regular staff and manager meetings.
• Take and extend the monthly inventory.
• Develop menus and food specials.
• Attend weekly contract meetings, track contract change orders, and make necessary adjustments.
• Maintain consistent and professional communication with sales and catering departments.
• Ensure food reaches events by established deadlines.
• Oversee product quality and presentation, staff carving stations, and plan menus.

Skills: Kitchen Management, Food Production, Staff Hiring, Staff Scheduling, Inventory Control, Cost Management, Menu Development, Quality Presentation

• Support the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the hotel are delivered to the highest level.
• Work proactively to improve guest satisfaction and comfort, delivering positive and timely responses to enquiries and problem resolution.
• Deliver on plans and objectives where kitchen initiatives and hotel targets are achieved.
• Manage the kitchen team by fostering a culture of growth, development, and performance within the department.
• Responsible for the departmental budget, ensuring costs and inventory are controlled, and productivity and performance levels are attained.
• Build and maintain effective working relationships with all key stakeholders.
• Review and scrutinize the performance of the food offering, providing recommendations that drive financial performance.
• Ensure adherence and compliance to all legislation where due diligence requirements and best practices are planned, delivered, and documented for internal and external audit, and perform follow-up.

Skills: Kitchen Operations, Guest Satisfaction, Performance Delivery, Team Leadership, Budget Control, Stakeholder Relations, Food Performance Review, Regulatory Compliance

• Motivate and develop an effective team to achieve common goals.
• Delegate tasks and responsibilities to ensure high performance.
• Manage change to enable individuals and teams to meet current and future business needs.
• Schedule, organize, supervise, and communicate effectively with all employees.
• Supervise production needs by assessing daily business levels and house counts.
• Create and execute seasonal menu items and daily specials that showcase current trends and food styling.
• Cost all menu items and manage food cost.
• Check all daily menu items for cold and hot preparation and delegate required work to the entire department, ensuring correct preparation and proper amounts.
• Check and ensure proper quality of mise en place, execution, and presentation of all menu items in the outlets meet required standards.
• Fill all food requisitions for kitchen needs.
• Suggest new and better ways of doing things, initiate new product developments, and respond to problems and opportunities creatively and innovatively.
• Communicate and execute core standards and all menu changes directly to kitchen and front of house staff using current tools such as pick up charts and menu tastings.
• Work effectively in all outlets with different individuals, being flexible by carrying out a range of tasks and adapting to changing priorities and job requirements.

Skills: Team Motivation, Task Delegation, Change Management, Staff Scheduling, Menu Creation, Food Costing, Quality Control, Operational Flexibility

• Assist with schedules and coordinate the work of all cooks and other kitchen employees.
• Assist the Director of Operations in the planning and writing of all menus.
• Establish and train kitchen personnel in food production principles and practices.
• Establish standards for food preparation with an emphasis on quality.
• Assist in communicating with the Director and Catering Lead on all costs associated with BEOs.
• Schedule kitchen employees in conjunction with projected event requirements and budgetary constraints.
• Establish maintenance schedules in conjunction with manufacturer's instructions for all equipment, provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
• Maintain appropriate inventory with updated costs as invoices are received.
• Ensures timely input of invoices into the system
• Perform a monthly inventory of all items at the end of each period.
• Implement and enforce sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Plan and price menus.

Skills: Staff Scheduling, Menu Planning, Culinary Training, Food Quality, Event Costing, Inventory Control, Equipment Maintenance, Health Compliance

• Have an exemplary approach to food safety and health and safety practices.
• Lead by example and assume responsibility for leading the chef brigade in preparation and delivery of service.
• Take an active part in the development of the kitchen team and their skills as chefs, both as a team and as individuals.
• Support the Executive Chef in menu and concept development across the propositions.
• Utilise available systems to support the operation in delivering the offer, including stock management systems and roster planning tools.
• Proactively seek and share guest feedback with the team and look for ways to ensure feedback is recognised and guests are continually delighted.
• Use a range of techniques in preparation, cooking, and service of multiple dishes across varying menus within kitchens.
• Adapt pace and output to the dynamic nature of service periods while working well under pressure and maintaining high standards.
• Seek constant improvement and positively contribute to department goals.

Skills: Food Safety, Kitchen Leadership, Team Development, Menu Development, Stock Systems, Guest Feedback, Culinary Execution, Continuous Improvement

• Manage the production of all meals within the outlet across all shifts.
• Monitor the timely delivery of all meals to the operations department as per the production handover plan.
• Ensure all meals are prepared in accordance with HACCP standards and airline specifications.
• Monitor staff production across all shifts to ensure the required load quantity is met and balances are managed effectively to minimize wastage.
• Assist the Line Manager in future planning and support during menu development and presentations to ensure delivery of good quality meals.
• Check that standard recipes are followed for all dishes during the shift and train staff to use recipes correctly.
• Verify that meals prepared by the section meet standards by ensuring adherence to recipes and maintaining the highest quality for airline clients.
• Support the Line Manager in forecasting man-hours and productivity for upcoming cycles.
• Check the quality of raw materials received in the kitchen and report any quality issues to purchasing for corrective action.
• Maintain and monitor high standards of cooking and presentation for Amiri and VVIP flight preparation, including seasoning, portion size, and appearance.
• Provide proper handover of equipment between shifts.
• Develop full knowledge of enterprise systems and kitchen technologies to train staff effectively.
• Conduct weekly yield tests to control food cost.
• Inspect all workstations, storage areas, fridges, and bins in production areas for cleanliness and food cost control.
• Review Amiri orders and communicate with operations or crew for suggestions in case of substitutions, ensuring documentation is completed.
• Inspect all Amiri and VVIP preparations to confirm standards are met in quantity, quality, and taste.

Skills: Meal Production, HACCP Compliance, Shift Supervision, Recipe Control, Quality Assurance, Cost Control, Menu Support, Systems Training

• Provide clear leadership and professional direction to all kitchen staff.
• Support ongoing staff development through coaching, guidance, and performance feedback.
• Ensure all team members understand their roles and responsibilities in daily operations.
• Prepare food strictly according to approved recipes and established preparation methods.
• Maintain consistent food presentation standards that reflect quality expectations.
• Uphold a strong commitment to food quality across all menu items.
• Maintain a clean, organized, and fully sanitized kitchen environment at all times.
• Apply proper food handling and storage practices to ensure food safety.
• Comply with all local, state, and federal health and safety regulations.
• Monitor inventory levels to minimize waste and prevent shortages.
• Control labor costs through effective scheduling and efficient staff utilization.

Skills: Kitchen Leadership, Staff Coaching, Operational Clarity, Recipe Compliance, Food Presentation, Quality Standards, Kitchen Sanitation, Cost Control

• Train, manage, and supervise kitchen personnel to ensure effective culinary operations.
• Coordinate all kitchen activities to support smooth and efficient food production.
• Estimate food consumption accurately to support planning and cost control.
• Requisition and purchase food supplies in line with operational needs.
• Select, create, and refine recipes that align with the menu concept and quality goals.
• Standardize production recipes to ensure consistency in taste and quality.
• Develop and enforce food presentation techniques that meet established standards.
• Set and maintain high-quality benchmarks for all menu items.
• Plan menus strategically while considering cost, quality, and customer expectations.
• Price menus appropriately to balance profitability and value.
• Ensure all kitchen equipment is operated correctly and maintained regularly.
• Maintain strict safety and sanitation standards throughout all kitchen operations.

Skills: Staff Supervision, Kitchen Coordination, Food Forecasting, Inventory Purchasing, Recipe Development, Recipe Standardization, Food Presentation, Quality Standards

• Deliver high-volume catering production for event and non-event days, ranging from small to large-scale service.
• Set, implement, and review food service standards in collaboration with the Executive Chef.
• Support control of the department budget and manage food costs.
• Manage performance and labour costs for all permanent and casual kitchen staff.
• Champion on-site food safety and adhere to food control procedures.
• Collaborate with other food and beverage teams to provide first-class dining experiences to all customers.
• Liaise with the Executive Chef and General Manager on menus, guest feedback, and continuous improvement.

Skills: Catering Production, Service Standards, Food Cost Control, Labor Management, Food Safety, Cross-Team Collaboration, Menu Coordination

• Work closely with the Head Chef to deliver high-end, high-quality meals for staff dining.
• Support the Head Chef in maintaining consistent food quality and presentation standards.
• Assist in developing creative and engaging menu concepts for staff meals.
• Contribute ideas to enhance variety, nutrition, and overall dining experience.
• Strictly adhere to all health, safety, and food hygiene regulations at all times.
• Maintain a clean, safe, and well-organized kitchen environment.
• Conduct regular stock taking to ensure accurate inventory levels.
• Order stock efficiently to support daily operations and prevent shortages.
• Deputise for the Head Chef during periods of absence to ensure continuity of service.
• Prepare and serve food for a large volume of staff daily while maintaining quality.

Skills: Staff Catering, Food Quality, Menu Creativity, Nutrition Planning, Food Hygiene, Kitchen Cleanliness, Stock Control, Head Chef Cover

• Supervise both the main kitchen and outlet kitchens to ensure food preparation and presentation meet hotel standard operating procedures.
• Ensure all menu items are produced in line with standardized menu guidelines.
• Monitor production processes regularly to maintain the highest quality standards.
• Verify consistency in taste, appearance, and portion control across all food items.
• Oversee all aspects of food cost control to support budget and profitability targets.
• Analyze usage, waste, and efficiency to optimize food cost management.
• Participate in developing concept ideas and menus for special events and functions.
• Encourage culinary team members to contribute creative ideas and apply them when practical.
• Ensure HACCP standards are fully implemented at all times.
• Maintain strict hygiene and sanitation standards in compliance with local authority requirements.
• Conduct regular on-the-job training sessions for culinary colleagues.

Skills: Kitchen Supervision, Menu Standards, Quality Control, Portion Control, Food Costing, Menu Development, HACCP Compliance, Staff Training

• Support Senior and Executive Chefs in planning, organizing, and executing service.
• Actively share ideas, opinions, and suggestions to improve the environment and menus.
• Ensure consistency in preparation of all food items for events and venue menus according to property recipes and standards.
• Provide training and development for culinary team members.
• Communicate effectively with the team and seek guest feedback.
• Carry out kitchen tasks that require expert-level skill and attention to detail.

Skills: Service Support, Menu Improvement, Recipe Consistency, Culinary Training, Team Communication, Guest Feedback, Advanced Cooking, Detail Focus

• Manage and supervise the kitchen brigade in accordance with core and culture standards and local operating criteria at all times.
• Form a strong team spirit by taking personal interest in every employee in the department and fostering excellent inter-departmental cooperation.
• Actively promote career development of team members by offering continuous training, exposure opportunities, performance feedback, effective coaching, and necessary discipline.
• Take a lead in all facets of training activities in the food preparation department.
• Drive quality standards for all food prepared in the kitchen by consistently inspecting taste, temperature, visual appeal, and portion size.
• Ensure standard recipes are followed strictly.
• Comply with HACCP procedures and ensure the highest level of hygiene and sanitation in all food preparation.
• Examine food suppliers and received goods for quality and quantity.
• Assist the Chef de Cuisine in the development of creative menus and implementation of food promotions in line with seasonality and restaurant concepts.
• Lead execution of special culinary events.
• Assist the Chef de Cuisine in overseeing production, preparation, and presentation of all food items in the restaurant to ensure the highest possible quality at all times.

Skills: Kitchen Leadership, Team Development, Culinary Training, Quality Inspection, Recipe Compliance, HACCP Standards, Supplier Control, Menu Development

• Work alongside the Head Chef to ensure a smooth opening and efficient kitchen operation from day one.
• Help recruit, train, inspire, motivate, and develop the chef team.
• Ensure the day-to-day running of the kitchen is smooth and operationally sound.
• Master the specifications for each food brand available front of house and on delivery platforms.
• Ensure health and safety and food safety are upheld at all times.
• Assist with stock duties and placing orders.

Skills: Kitchen Operations, Team Recruitment, Staff Training, Brand Standards, Food Safety, Health Compliance, Stock Control, Order Management

• Manage kitchen shift operations and ensure compliance with all food and beverage policies, standards, and procedures.
• Estimate daily production needs weekly and communicate production needs to kitchen personnel daily.
• Assist the Executive Chef with all kitchen operations and preparation.
• Prepare and cook foods of all types, either regularly or for special guests or functions.
• Develop, design, or create new applications, ideas, relationships, systems, or products, including artistic contributions.
• Assist in determining how food should be presented and create decorative food displays.
• Maintain purchasing, receiving, and food storage standards.
• Ensure compliance with food handling and sanitation standards.
• Perform all duties of kitchen managers and employees.
• Recognize superior quality products, presentations, and flavor.
• Ensure compliance with all applicable laws and regulations.
• Follow proper handling and correct temperature of all food products.
• Operate and maintain all department equipment and report malfunctions.
• Check the quality of raw and cooked food products to ensure standards are met.

Skills: Shift Management, Production Planning, Kitchen Support, Food Preparation, Culinary Creativity, Food Presentation, Inventory Control, Food Safety Compliance

• Deliver the highest food quality while balancing cost control and profitability targets.
• Align food production standards with financial objectives to maximize guest satisfaction.
• Monitor food quality consistently to ensure value and profitability are maintained.
• Ensure all safety, hygiene, and sanitation procedures are strictly followed at all times.
• Maintain full compliance with food safety and cleanliness standards.
• Apply strong leadership skills to motivate team members and enhance productivity.
• Foster a positive work environment that supports team satisfaction and performance.
• Identify training needs to support hotel and departmental objectives.
• Develop and recommend effective training and development programs.
• Act as a people developer by mentoring, guiding, and preparing team members for growth.

Skills: Food Quality, Cost Control, Profit Focus, Food Safety, Hygiene Standards, Team Leadership, Staff Development, Training Planning

• Create an atmosphere that encourages guests to choose the property for gaming entertainment by actively building and retaining guest relations and mentoring team members to deliver superior guest service.
• Hire, train, motivate, evaluate, and supervise staff to ensure team members receive adequate guidance and resources to meet objectives.
• Establish and maintain training and development procedures to achieve superior guest service standards.
• Maintain department objectives, standards, guidelines, and budget for effective department management.
• Monitor food purchasing, staffing, preparation, and inventory to control food and labor costs and minimize waste while ensuring budget adherence.
• Evaluate food preparation by observing cooking techniques and tasting results to ensure quality and consistency according to recipes and HACCP standards.
• Assist in developing menu changes to provide variety and maintain food quality.
• Monitor and advise on food storage to ensure quality and compliance with health regulations.
• Assist in other kitchen areas.
• Operate, maintain, and oversee kitchen equipment, including slicers, grinders, and patty machines, daily.
• Perform work regularly and predictably.
• Attend and participate in meetings and complete follow-up.
• Responsible for cleaning and sanitizing work and public spaces.

Skills: Guest Relations, Staff Management, Training Programs, Budget Control, Food Costing, Quality Assurance, Menu Updates, Equipment Oversight

• Ensure quality standards and procedures align with company rules and regulations.
• Guide and train bakery personnel to increase productivity.
• Manage the preparation of bakery items requiring professional bakery skills with assistance from the supporting team.
• Responsible for the production of bakery goods, including various bread rolls, Danish, breads, croissants, and related items.
• Knowledgeable about bakery techniques and understanding of culinary terms.
• Understand various types of grains and flour, gluten-free options, and food-related allergies.
• Follow the provided menus, recipes, guidelines, and methods.
• Work in any section of the bakery department and demonstrate methods and recipes to subordinates.
• Maintain and follow public health regulations from the relevant authorities at all times on board.
• Produce and maintain expected food quality in the assigned area according to corporate team instructions.
• Maintain quality and consistency in taste, presentation, and appearance in line with recipes and reference materials.
• Master bread decorations for themed buffets and special occasions.

Skills: Bakery Production, Staff Training, Baking Techniques, Recipe Compliance, Food Quality, Allergen Awareness, Hygiene Standards, Decorative Baking

• Prepare daily electronic requisitions based on guest count and forecast figures.
• Knowledgeable about public health rules and ensure daily compliance.
• Conduct spot checks and inspections.
• Control and maintain bakery equipment, ensuring proper cleaning, sanitation, and return after each use.
• Mentor, develop, and provide on-the-job training to subordinates to support performance and career progression.
• Conduct recipe-training programs, correct issues, and report to the Executive Baker and Senior Executive Chef.
• Maintain cost control within the department.
• Ensure economical work procedures are followed.
• Control food production to minimize or avoid waste.
• Ensure all safety procedures are strictly followed.
• Supervise activities such as afternoon tea, pool parties, cocktail parties, and special functions involving bakery service.
• Attend early stand-by during inspections.

Skills: Production Forecasting, Health Compliance, Quality Inspections, Equipment Control, Staff Mentoring, Recipe Training, Cost Control, Waste Reduction

• Monitor food quality and consistency, and ensure food presented to guests meets the highest quality standards.
• Supervise and monitor kitchen operations, work with yield testing and product identification, and ensure proper rotation and labelling are followed according to guidelines and specifications.
• Work closely with the receiving and storeroom to ensure goods received meet standard quality and hotel specifications.
• Constantly assess the freshness, presentation, and temperature of food served.
• Ensure food portioning, serving, requisitions, and receiving from stores are properly controlled in line with standard operating procedures to minimise wastage.
• Update menu recipe costing and menu planning, including for food and beverage promotions.
• Responsible for personal hygiene and grooming in accordance with hygiene and safety standards and guidelines.
• Enforce the highest standards of cleanliness, hygiene, and sanitation in kitchens, including all working areas and kitchen utensils.
• Ensure all equipment is hygienically stored in designated areas.
• Ensure all perishable items are stored efficiently, fully utilised to avoid wastage, and ingredients are fresh and within expiry dates.
• Prevent the use of spoiled or contaminated products at all stages of food preparation.
• Ensure colleagues who are ill or infected do not handle food.

Skills: Food Quality Control, Kitchen Supervision, Inventory Rotation, Receiving Inspection, Portion Control, Menu Costing, Hygiene Standards, Waste Prevention

• Act as a mentor and role model.
• Supervise colleague performance and maintain a fair and approachable leadership presence in culinary matters.
• Assign specific duties to colleagues, instruct them in their work, and communicate with the Executive Chef on all aspects of kitchen management.
• Liaise with all departments to ensure professional operations.
• Ensure all colleagues are punctual and take proper disciplinary action when culinary policies are not followed.
• Coordinate outlet functions with Executive Chef, Event Executives, and Chef-In-Charge to ensure efficiency and productivity.
• Ensure effective communication among kitchens and other departments.
• Compile and submit weekly colleague schedules for approval.
• Evaluate kitchen colleagues and provide recommendations to the Executive Chef.
• Work with Talent and Culture on hiring processes and ensure follow-up throughout recruitment.
• Attend all required meetings and advise the Executive Chef on important topics.
• Attend departmental meetings and communicate updates to the team.
• Follow up on assigned projects.

Skills: Team Mentoring, Performance Supervision, Task Assignment, Cross-Department Liaison, Staff Discipline, Event Coordination, Staff Scheduling, Hiring Support

• Ensure daily line-ups are conducted and documented.
• Ensure all deadlines are met consistently.
• Monitor and schedule annual leave effectively.
• Streamline training requirements and coordinate execution of instructions.
• Conduct regular training to develop colleagues' skills and introduce new menu items.
• Record and submit monthly on-the-job training hours on time.
• Guide departmental orientation for new hires.
• Ensure colleagues are informed of hotel rules and regulations.
• Ensure training on fire safety, emergency procedures, and hygiene is conducted.
• Build guest loyalty and develop professional relationships with local and regular patrons.
• Continually improve product, presentation, and guest experience and gather feedback for enhancement.
• Build a loyal patron base by exceeding expectations through guest engagement.
• Uphold values of guest passion, trust, sustainable performance, spirit of conquest, innovation, and respect in all tasks and interactions.
• Follow sustainable practices that support corporate social responsibility initiatives.

Skills: Staff Training, Schedule Management, Compliance Awareness, New Hire Orientation, Safety Training, Guest Relations, Continuous Improvement, Sustainability Practices

• Demonstrable management experience in a fast-paced kitchen.
• Demonstrable experience running a shift.
• Experience working with online delivery companies and running a smooth take-out operation during shifts.
• A real people person, with a passion for food and achieving results with a team.
• Good understanding of how to control GP and manage a labour budget.
• Strong understanding of food safety and health and safety procedures.
• Passionate about people, care about guests and team, creating a positive place to be.
• Experience in helping to develop junior chefs within the team.
• A brilliant communicator.

Qualifications: BS in Culinary Arts with 4 years of Experience

• Experience in a Sous Chef role of a casual or upscale casual establishment.
• High-volume, scratch kitchen leadership experience.
• Must be a great cook and really be passionate about how the food quality affects a guest's experience.
• Proven proficiency in inventory, ordering, scheduling, and team building.
• Ability to analyze food cost and labor cost
• Passion for high food quality standards.
• Solid communication and organization skills.
• Strong interpersonal and team player skills.
• Strong leadership and management skills.
• Good computer skills.
• Ability to thrive in a fast-paced environment.

Qualifications: BA in Hospitality Management with 6 years of Experience

• Solid command of a variety of international cuisines.
• Cooking experience at high-end/fine dining restaurants.
• Passionate about food with the ability to create successful dishes.
• Knowledgeable of current dining trends, techniques, and equipment.
• Must understand that the needs and desires of the executives must come first and that the cuisine must ultimately be to their taste.
• Good interpersonal, communication, and time management skills.
• Good talent, good appearance, good presentation.
• A decision maker.
• Highly self-motivated with the ability to motivate others as well.
• Leadership abilities, with multitasking and attention to detail.

Qualifications: BS in International Culinary Management with 7 years of Experience

• Comprehension of both verbal and written food recipes, production orders, cooking instructions, and techniques in to preparation of daily menus.
• Background in banquet or catering production.
• Ability to follow all outlined health and safety regulations concerning equipment use and personal hygiene.
• Positive can-do attitude.
• Ability to receive, unpack, unwrap, date, rotate, and stow deliveries.
• Must be able to stand for extended periods of time.
• Proven ability to lift and move food, food containers, and other non-food items from floor position to no higher than one's own height.

Qualifications: BA in Food Service Operations with 1 year of Experience

• Certification in the culinary field.
• Kitchen management experience required in both a la carte and banquet operations.
• Cooking experience.
• Food/Beverage Service Worker Permit.
• Ability to communicate effectively with the public and other Team Members.
• Ability to read, write, speak, and understand English.
• Ability to understand financial goals and accomplish them.
• Ability to work extended hours when business necessitates.
• A positive and friendly attitude.

Qualifications: BS in Culinary Management with 5 years of Experience

• Culinary experience, preferably in quick-service restaurants.
• Good knowledge of menu creativity and menu engineering.
• Certificate in Culinary skills or relevant fields.
• Ability to innovate, create attractive food products, and decorative displays.
• Proven ability to work independently.
• Good management experience in food cost and stock inventory.
• Ability to see beyond the kitchen counter with a can-do attitude.
• Well-trained in administrative duties.
• Able to work on weekends/public holidays.

Qualifications: BA in Restaurant and Food Service Management with 3 years of Experience

• Certification in Culinary Arts or Management.
• Managerial experience in a high-volume Banquet/4-5 star hotel, or similar cuisine and dining concept.
• Comprehensive and diverse culinary background that suggests a well-developed set of skills in terms of being able to cope in a large, diverse kitchen and fine-dining restaurant environment.
• Knowledge of Asian and Western cuisines, their preparation, and service.
• Understanding of the latest culinary concepts in a broad range of cuisines.
• Knowledge of using a computer for administrative work.
• Good knowledge of basic accounting and calculation of food costs.
• Excellent logistical, culinary, and leadership skills.
• Able to instill safety and sanitation habits.
• Fluent in English and knowledge of additional languages.
• Willing and able to perform night shift.
• Have a well-groomed, professional appearance.

Qualifications: BS in Hotel and Restaurant Management with 10 years of Experience

• Culinary experience in a polished casual or family restaurant.
• Previous kitchen management/supervisory experience.
• Food Safety certified at the manager level.
• In-depth food knowledge and can translate it to the plate.
• Excellent verbal and written communication skills.
• Able to effectively present information and respond to questions from customers, managers, staff, and suppliers.
• Strong math and Microsoft Office skills. 
• Ability to work on your feet for more than eight hours. 

Qualifications: BA in Food Safety and Quality Management with 4 years of Experience

• Manager Serve Safe certification.
• Experience in kitchen preparation and cooking in a fine dining restaurant.
• Knowledge of advanced cooking techniques with progressive culinary experience in a high-volume restaurant setting.
• Must display the image and positive attitude set forth by the restaurant philosophy.
• Be able to communicate and understand the predominant languages of the restaurant’s operating area.
• Must be able to communicate clearly, both verbally and in writing.
• A positive attitude toward guests and team members.
• Demonstrate proactive leadership qualities.
• Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
• Be able to reach, bend, and frequently lift to 30 pounds.
• Must have the stamina to work a minimum of 40-50 hours per week.

Qualifications: BS in Professional Cooking and Culinary Techniques with 6 years of Experience

• Previous management or supervisory experience in a high-volume kitchen.
• Previous culinary experience or education.
• Ability to maintain a current Food Handlers card.
• Ability to interact positively with other employees, vendors, departments, customers, and guests.
• Excellent organizational and prioritization skills.
• Ability to work efficiently and multitask while meeting deadlines in a deadline-oriented environment.
• Ability to get a flexible schedule, including days, evenings, weekends, special events, and holidays.
• Working knowledge of all company policies and procedures.

Qualifications: BA in Hospitality Management with 2 years of Experience

• Experience as a Sous Chef in a hotel, restaurant, or fine dining club with a certification in culinary.
• Experience in hotel, health care, or fine dining.
• Health care and food & beverage experience.
• Knowledge of kitchen equipment operations and maintenance.
• Working knowledge of nutrition and diet.
• Proven ability to develop a team.
• Knowledge of systems, methods, and processes that contribute to great execution.
• Stable job history that demonstrates upward career progression.

Qualifications: BS in Food Service Management with 5 years of Experience

• Supervisory experience in a high-end dining environment.
• Experience working in the Culinary field.
• Red Seal Certification (Cook) and Valid Food Safe certification.
• Good knowledge of Food Cost and Labor Cost.
• Previous experience in a high-volume luxury hotel restaurant and banquet operation.
• Able to set and meet deadlines with quality results.
• Strong organizational, interpersonal, and problem-solving abilities.
• Highly responsible and reliable.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Ability to work a flexible and rotating schedule (including evenings, weekends, holidays, early mornings, and late nights).

Qualifications: BS in Culinary Operations with 8 years of Experience

• Prior Sous Chef or supervisory experience.
• Certification of culinary training or apprenticeship.
• Ability to communicate in a second language, preferably Spanish.
• Current sanitation training certificate.
• Ability to competently work all stations in the kitchen.
• Food handling certificate.
• Able to compute basic mathematical calculations.
• Ability to communicate in English with co-workers, guests, and management to their understanding.
• Ability to provide legible communication.
• Versatility, discipline, organization, strong work ethic, and sense of teamwork.

Qualifications: BA in Applied Culinary Studies with 3 years of Experience

• Experience in a management role in the culinary field.
• Proven experience working in a wide variety of culinary operations.
• Familiarity with varied culinary practices.
• Must have a high degree of creativity.
• Excellent organizational and planning skills.
• Strong communication skills.
• Must be able to work all shifts, and weekends/holidays.
• Must be able to communicate effectively in English, both verbally and through written communication.
• Must be knowledgeable of all federal, state, and local regulations relevant to the culinary operation.

Qualifications: BS in Culinary Entrepreneurship with 6 years of Experience

• Relevant experience as a Sous Chef, demonstrating the ability to work productively at pace.
• Qualified to 706/1 and 2 or NVQ in professional cookery levels 1,2, and 3.
• Minimum level 3 Award in Food Safety in Catering for Supervisors, with the level 3 Award in Allergens.
• Great understanding of Food Safety.
• Good understanding of the local community.
• Previous experience working with suppliers, including Deliveroo.
• Highly organized with excellent attention to detail.
• Strong interpersonal and communication skills.
• Spirit of hospitality.
• Awareness of customer needs.
• Ability to effectively lead a team.
• Strong company and menu knowledge.

Qualifications: BA in Food and Beverage Management with 5 years of Experience

• Experience in a high-volume restaurant production as well as in a hotel/casino environment as a supervisor.
• Experience managing employees using a Collective Bargaining Agreement.
• Experience working in a similar resort setting.
• Knowledge of large production kitchen equipment.
• Working knowledge of F&B preparation and presentation with advanced knife skills.
• General knowledge of mathematical skills, including addition, subtraction, multiplication, and division.
• Able to lead and mentor a team.
• Ability to work under pressure.
• Ability to multitask and work well in a fast-paced, team-oriented environment.
• Excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail.
• Excellent customer service and interpersonal skills to effectively communicate with all business contacts.
• Ability to work varied shifts, including weekends and holidays.

Qualifications: BS in Culinary Production Management with 7 years of Experience

• Relevant culinary management experience in a fine dining or upscale restaurant.
• Experience working in a high-volume environment.
• Experience with Italian concepts.
• Professional, articulate, friendly, and punctual.
• Demonstrate drive to provide exceptional guest service.
• Must be able to stand for long periods of time.
• Professional appearance and grooming standards appropriate for a premier fine dining restaurant.
• Caring, self-motivated.
• An aptitude for leading, coaching, and driving excellence.

Qualifications: BA in Restaurant Operations with 4 years of Experience

• Previous experience at the Sous Chef level within a free-standing and widely recognised fine dining or upscale restaurant or restaurant group.
• Journeyman papers or an internationally recognised equivalent.
• Proven record of effective cost control across food, equipment, labour, and wastage while maintaining high food quality and financial performance.
• Strong enthusiasm for hospitality with a guest-focused and engaging professional approach.
• Passion for menu planning, colleague development, and experimentation with new culinary trends.
• Experience with organic farming practices and organic products.
• Confidence and composure in creating tailored dining experiences that reflect individual guest preferences.
• Strong culinary passion with a drive for excellence and the ability to inspire the same level of commitment and excitement within the team.
• Sound knowledge of classic French cooking fundamentals applied to a contemporary style suitable for a modern dining audience.
• Computer literacy with practical experience using Microsoft Word and Excel applications.
• Excellent interpersonal communication and problem-solving skills.
• High level of responsibility and reliability.
• Proven ability to perform under pressure in a fast-paced environment while working flexibly, collaboratively, and courteously with both guests and colleagues.

Qualifications: BS in Advanced Culinary Arts with 9 years of Experience

• Culinary experience, supervisory and/or management experience, preferably in the golf industry.
• State-certified and/or ServSafe certified.
• Demonstrated experience and capability in the areas of staff management and food control.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems.
• Ability to efficiently handle multiple duties under pressure with minimal supervision.
• Ability to work flexible hours, including nights/weekends.
• Positive attitude, professional manner, and appearance in all situations.

Qualifications: BA in Hospitality Management with 3 years of Experience

• Similar work experience in a management role.
• Knowledge of culinary operations.
• A strong leader and a proven track record in guest and team member engagement.
• Must be able to coach and motivate.
• Excellent verbal and written communication skills.
• Bilingual in English and Spanish.
• Able to establish and maintain a safe working environment according to OSHA regulations.
• Flexible and willing to meet the demands of a fast-paced operation.

Qualifications: BS in Food Service Management with 2 years of Experience

• Proven work experience as a Chef.
• Experience with classic pub/club-style food.
• Up-to-date knowledge of cooking techniques and recipes.
• Strong leadership skills.
• Ability to remain calm and undertake a range of kitchen and food-related tasks.
• Excellent time management abilities.
• Familiarity with Food Safety and Work Health and Safety policies and procedures.
• Certificate 3 in Commercial Cookery.

Qualifications: BS in Commercial Culinary Arts with 5 years of Experience

• Strong HAACP knowledge.
• Flexible and able to handle the demands of high-volume cooking, including retail operations, patient services, and/or catering functions.
• Enjoy working with diverse populations.
• Experience in buying and store oversight.
• Enjoy teaching and able to coach the team on monthly safety education.
• Willing to take on projects to drive improved compliance.
• Inspect day-to-day record keeping and hold staff accountable to standards.
• Can pitch in to help staff when falling behind with the day's work.
• Experience working in a fast-paced environment, such as catering or mass production.
• Proven success in leading teams and motivating employees.

Qualifications: BA in Food Safety and Quality Management with 6 years of Experience

• Experience in hotel/restaurant management or culinary arts.
• Previous experience in culinary/food & beverage.
• Experience in supervisory or assistant manager positions.
• Working knowledge of division operations.
• Working knowledge of Four Seasons' cultural and core standards, policies, and standard operating procedures.
• Ability to operate computer equipment and other food & beverage computer systems.
• Ability to operate and utilize culinary production equipment and tools.
• Reading, writing, and oral proficiency in the English language.

Qualifications: BS in Hospitality Management with 4 years of Experience

• Culinary Management experience in a fine dining environment.
• Creative and passionate about food and customer service.
• Good computer skills in Excel, writing, and food costing.
• Ability to work a flexible schedule with variable shifts and days off in a rapidly changing environment.
• Superior knowledge in Wine pairing and service.
• Superior knowledge in the execution of fine dining FOH service.
• Must have a positive attitude and be eager to learn.
• Proven problem-solving abilities with the ability to effectively prioritize and execute tasks.
• Strong leadership, interpersonal, and communication skills.
• Demonstrated ability to build relationships and manage staff at all levels.
• Able to work in a high-pressure environment.

Qualifications: BA in Culinary Arts with 7 years of Experience

• Experience as a chef in a supervisory capacity.
• Culinary/kitchen operations experience with specialized training in pastry.
• Demonstrated ability to interact with customers, employees, and third parties that reflects highly on the hotel, the brand, and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by the local government agency.
• Excellent problem-solving, reasoning, motivating, organizational, and training abilities.
• Basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
• Ability to read, write, and understand the English language to complete requisitions, read recipes, and communicate with other employees and managers.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.
• Ability to perform duties in confined spaces.
• Ability to perform duties within extreme temperature ranges.

Qualifications: BS in Pastry Arts with 3 years of Experience

• Advanced Bakery Skills.
• Experience in the field, in a luxury hospitality establishment or upscale cruise line.
• Fluent in written and spoken English and can communicate effectively with the senior management.
• Proven ability to lead and make decisions.
• Good administrative skills.
• Experience in coaching subordinates.
• Must be cost and quality-conscious.
• Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Knowledge of Microsoft programs, including Outlook, Word, and Excel.
• Familiarity with relational database-driven inventory control systems.
• Food Hygiene Certification.

Qualifications: BS in Hospitality Management with 8 years of Experience

• Culinary experience in a similar-sized operation with supervisory experience.
• Experience in a management capacity.
• Experience in a quality-driven, high-volume kitchen.
• Thorough knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Extensive skill in the usage of slicers, mixers, grinders, food processors, etc.
• Team-oriented and positive attitude.
• Strong communication skills.
• Business acumen and strong financial management of the kitchen operation.
• Proficiency in the verbal Spanish language.

Qualifications: BA in Business Management with 5 years of Experience

• Culinary certification with hotel experience.
• Geographic and schedule flexibility.
• In-depth skills and knowledge of all kitchen operations.
• Strong leadership, communication, organization, and relationship skills.
• Experience with training, basic financial management, and customer service.
• Proficient in general computer knowledge.
• A true desire to exceed guest expectations in a fast-paced customer service environment.
• Capable of producing a consistent product promptly.

Qualifications: BS in Culinary Administration with 4 years of Experience

• Experience in hotel/restaurant management or culinary arts, or equivalent.
• Previous culinary management experience, preferably in a high-volume kitchen.
• Ability to multitask in a high-volume and demanding environment.
• Strong problem-solving skills and ability to handle difficult situations.
• Ability to operate computer equipment and other food & beverage computer systems.
• Ability to operate and utilize culinary production equipment and tools.
• Reading, writing, and oral proficiency in the English language.
• Ability to work weekdays, weekends, holidays, and evening/overnight shifts.

Qualifications: BA in Restaurant Operations Management with 2 years of Experience

• Experience in the luxury 5-star hospitality sector.
• Experience leading a team in the kitchen, and the ability to inspire and motivate others.
• Passion for and understanding of 5-star hospitality and what it takes to deliver it.
• Outstanding communication skills, both written and spoken.
• Confidence in speaking with colleagues at all levels in the hotel.
• Enthusiastic and positive personality, and ability to build trusting relationships with others.
• Proven organisational skills and ability to meet deadlines with quality results.
• GNVQ Level 3.
• Food Safety and Hygiene Certificate Level 3.
• Able to read a profit and loss statement and explain the results.
• Good understanding of Forbes & LQA standards and the ability to implement them.
• A passion for learning and development.

Qualifications: BS in Luxury Hospitality and Culinary Leadership with 7 years of Experience