Job Summary: 

• Manage all aspects of the kitchen, including operational, quality, and administrative functions.
• Manage the provision of food to food and beverage outlets and take necessary action to ensure compliance with current legislation.
• Assist in achieving positive outcomes from guest queries in a timely and efficient manner.
• Ensure food items are of good quality and stored correctly.
• Contribute to menu creation by responding to and incorporating guest feedback.
• Ensure consistent production of high-quality food across all hotel food outlets.
• Manage customer relations in the absence of the Executive Chef.
• Ensure resources support business needs through effective management of working rotations.
• Support brand standards through training and assessment of the team.
• Manage the kitchen brigade effectively to ensure a well-organized and motivated team.
• Control costs without compromising standards, improving gross profit margins, and other financial targets.
• Assist other departments and maintain good working relationships.
• Comply with hotel security, fire regulations, health and safety, and food safety legislation.
• Report maintenance, hygiene, and hazard issues.

Skills on Resume:

• Kitchen Operations (Hard Skills)
• Food Safety (Hard Skills)
• Menu Planning (Hard Skills)
• Quality Assurance (Hard Skills)
• Cost Control (Hard Skills)
• Team Leadership (Soft Skills)
• Guest Relations (Soft Skills)
• Staff Scheduling (Hard Skills)

Job Summary: 

• Support menu development and design with a strong focus on healthy eating and nutritional requirements.
• Ensure menu offerings align with balanced nutrition and dietary guidelines.
• Collaborate with the Head Chef to maintain consistency in menu quality and concept.
• Assist the Head Chef in recruiting qualified kitchen staff to meet operational needs.
• Support effective management of kitchen personnel to achieve high performance standards.
• Contribute to training initiatives that enhance skills, knowledge, and consistency.
• Assist in monitoring staff performance and supporting continuous improvement.
• Assume full responsibility for kitchen operations in the absence of the Head Chef.
• Supervise kitchen staff to ensure smooth daily operations during deputised periods.
• Maintain operational standards, discipline, and workflow when managing the kitchen independently.

Skills on Resume:

• Menu Development (Hard Skills)
• Nutrition Planning (Hard Skills)
• Kitchen Supervision (Hard Skills)
• Staff Recruitment (Hard Skills)
• Team Management (Soft Skills)
• Staff Training (Hard Skills)
• Performance Monitoring (Hard Skills)
• Operational Leadership (Soft Skills)

Job Summary: 

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen food production area to ensure established cultural and core standards are met and support long-range strategic planning for outlet operation.
• Assist in planning and development of menus and recipes.
• Ensure correct preparation and presentation of all food items at a consistent level through production and demonstration.
• Utilize creative menu planning to minimize waste.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure sanitation standards set by the company and local regulations are met.
• Communicate with employees and managers to ensure operational needs are fulfilled.
• Coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Interact directly with guests to ascertain satisfaction.

Skills on Resume:

• Kitchen Leadership (Soft Skills)
• Menu Planning (Hard Skills)
• Food Preparation (Hard Skills)
• Waste Reduction (Hard Skills)
• Cost Control (Hard Skills)
• Sanitation Compliance (Hard Skills)
• Team Communication (Soft Skills)
• Guest Interaction (Soft Skills)

Job Summary: 

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen food production area to ensure established cultural and core standards are met.
• Assist in planning and development of recipes and ensure correct preparation and presentation of food items at a consistent level through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Ensure that sanitation standards set by the company and all regulatory bodies are followed, along with maintaining the cleanliness and organization of the kitchen.
• Maintain control systems to ensure quality and portion consistency, monitor food shipments for compliance with purchasing specifications, and promote awareness of food preparation and quality.
• Communicate with employees and managers to meet operational needs and attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Promote a safe and clean environment for co-workers and guests, recognizing the cleanliness of the restaurant as a shared responsibility of all employees.
• Operate as a team member by helping others and requesting help on demand.

Skills on Resume:

• Kitchen Leadership (Soft Skills)
• Recipe Development (Hard Skills)
• Cost Control (Hard Skills)
• Food Safety (Hard Skills)
• Quality Control (Hard Skills)
• Operational Communication (Soft Skills)
• Workplace Safety (Hard Skills)
• Team Collaboration (Soft Skills)

Job Summary: 

• Lead all aspects of the kitchen in the absence of the Executive Chef.
• Solve issues inventively and take control of problematic situations.
• Lead and train kitchen staff and establish a working schedule.
• Interview and hire employees, plan and assign work, appraise performance, reward and discipline employees, address complaints, and resolve problems.
• Identify personnel for development and provide necessary training as positions become available.
• Order, stock, and inspect the quality of all food items required for daily service.
• Maintain budgeted labor costs and assist in controlling overtime.
• Ensure timely food production with a goal of executing all tickets in 20 minutes or less.
• Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs.
• Assist the restaurant in meeting financial targets while achieving food quality service objectives.
• Maintain a high level of cleanliness in kitchen facilities by supervising daily cleaning of pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.

Skills on Resume:

• Kitchen Leadership (Soft Skills)
• Problem Solving (Soft Skills)
• Staff Training (Hard Skills)
• Hiring & Supervision (Hard Skills)
• Talent Development (Soft Skills)
• Inventory Management (Hard Skills)
• Labor Cost Control (Hard Skills)
• Service Efficiency (Hard Skills)

Job Summary: 

• Consistently offer professional, friendly, and proactive guest service while supporting colleagues.
• Responsible for kitchen operation in the absence of the Executive Chef and Executive Sous Chef.
• Ensure consistency in preparation of all food items for à la carte and buffet menus according to hotel recipes and standards.
• Maintain and enhance food products through creative menu development and presentation.
• Have full knowledge of all menu items, daily features, and promotions.
• Actively interact with guests at tables.
• Prepare food requisitions on time and ensure required items are communicated to the Executive Chef.
• Maintain ongoing training and development of employees.
• Balance operational, administrative, and colleague needs.
• Ensure proper staffing and scheduling in accordance with productivity guidelines.
• Support colleagues to ensure all kitchen policies, procedures, and service standards are upheld.
• Support colleagues to ensure compliance with all safety and sanitation policies when handling food and beverages.

Skills on Resume:

• Guest Service (Soft Skills)
• Kitchen Leadership (Soft Skills)
• Food Consistency (Hard Skills)
• Menu Development (Hard Skills)
• Guest Interaction (Soft Skills)
• Food Requisition (Hard Skills)
• Staff Training (Hard Skills)
• Food Safety (Hard Skills)

Job Summary: 

• Produce seasonal food of known provenance, locally sourced and prepared promptly to ensure smooth service to customers.
• Deputise in the Head Chef's absence.
• Work with the Head Chef to deliver all budgetary targets through a strong understanding of gross profit, selling price, cost price, margin, mark up and recipe-based menu costing.
• Undertake weekly and monthly stock takes.
• Assist the Head Chef in developing and planning menus that align with client and customer expectations.
• Support the Head Chef with scheduling and development while staying updated on current food trends and contributing suggestions for the menu.
• Understand and comply with statutory health, hygiene, and safety, and quality standards, including COSHH and HACCP, ensuring all kitchen team members adhere to these standards.

Skills on Resume:

• Seasonal Cooking (Hard Skills)
• Kitchen Leadership (Soft Skills)
• Menu Costing (Hard Skills)
• Stock Control (Hard Skills)
• Menu Planning (Hard Skills)
• Staff Scheduling (Hard Skills)
• Food Trend Awareness (Hard Skills)
• Food Safety (Hard Skills)

Job Summary: 

• Assist the Senior Sous Chef and Head Chef in managing kitchen production in line with established guidelines.
• Ensure food quality and consistency are achieved with every service.
• Take a hands-on role in supporting daily kitchen operations.
• Monitor food production processes to maintain required standards.
• Oversee stock levels to ensure availability and minimize waste.
• Support the management of operational kitchen concerns as they arise.
• Ensure all work areas are kept clean, tidy, and well-organized at all times.
• Carry out continual monitoring of cleanliness and hygiene practices.
• Ensure full compliance with all relevant legislative and government requirements.
• Adhere strictly to the Food Safety Act and Health and Safety at Work Act.
• Comply with COSHH regulations and Fire Safety requirements throughout kitchen operations.

Skills on Resume:

• Kitchen Operations (Hard Skills)
• Food Quality Control (Hard Skills)
• Production Monitoring (Hard Skills)
• Stock Management (Hard Skills)
• Problem Resolution (Soft Skills)
• Hygiene Standards (Hard Skills)
• Regulatory Compliance (Hard Skills)
• Health & Safety (Hard Skills)

Job Summary: 

• Create a positive kitchen environment during the shift where the team feels welcomed and cared for.
• Help identify, nurture, and develop talent within the back-of-house team.
• Hold effective team briefs and shift handovers.
• Share passion and knowledge of food, ingredients, and cooking techniques.
• Manage the line effectively to ensure every dish served is high quality and to specification.
• Ensure the back-of-house team is fully trained on all dishes.
• Handle guest feedback during the shift and make improvements for future shifts.
• Understand the importance of growing sales and protecting profit, and actively support this during shifts.
• Support the Head Chef in effectively controlling gross profit.
• Follow food safety and health and safety standards throughout the shift.
• Solve minor maintenance issues on shift and escalate larger issues on demand.

Skills on Resume:

• Team Motivation (Soft Skills)
• Talent Development (Soft Skills)
• Shift Communication (Soft Skills)
• Culinary Expertise (Hard Skills)
• Line Management (Hard Skills)
• Staff Training (Hard Skills)
• Guest Feedback (Soft Skills)
• Profit Awareness (Hard Skills)

Job Summary: 

• Lead and coach the team’s daily activities to ensure all areas of responsibility are covered, guiding team members.
• Take ownership of the shift and service delivery to ensure consistent delivery of a quality experience in line with brand standards and guidelines.
• Confidently address guest and team concerns with the ability to resolve problems while showing empathy and understanding.
• Create an environment where every team member is encouraged to continuously learn and perform at their best.
• Be aware of individual team member goals and development areas and support them through coaching and guidance.
• Maintain a high level of operational knowledge specific to the area of expertise and share this with the team while seeking better ways of working.
• Ensure compliance with relevant legislation, company policies, and health and safety standards within the area of responsibility.

Skills on Resume:

• Team Leadership (Soft Skills)
• Service Excellence (Soft Skills)
• Issue Resolution (Soft Skills)
• Coaching & Mentoring (Soft Skills)
• People Development (Soft Skills)
• Operational Expertise (Hard Skills)
• Regulatory Compliance (Hard Skills)

Job Summary: 

• Manage line cooks and the production team by clearly defining responsibilities and expectations.
• Oversee daily kitchen workflow to ensure efficient and organized operations.
• Train culinary team members to meet established quality and performance standards.
• Coach team members to improve skills, consistency, and professional growth.
• Provide ongoing guidance and feedback to support strong kitchen performance.
• Lead by example in a high-volume scratch kitchen environment.
• Maintain a strong commitment to high-quality ingredients and refined presentation.
• Ensure consistency in execution during busy service periods.
• Assist in menu development for wine dinners and private dining events.
• Contribute to the planning and execution of menus for off-site culinary events.

Skills on Resume:

• Kitchen Leadership (Soft Skills)
• Workflow Management (Hard Skills)
• Culinary Training (Hard Skills)
• Team Coaching (Soft Skills)
• Performance Feedback (Soft Skills)
• High-Volume Cooking (Hard Skills)
• Food Presentation (Hard Skills)
• Menu Development (Hard Skills)

Job Summary: 

• Work closely with the Specialist Chef to effectively control stock and food gross profit, identifying opportunities to maximise profitability.
• Responsible for all food production, ensuring food is prepared to an exemplary standard.
• Maintain overall accountability for hygiene and health, and safety within the kitchen.
• Ensure proper staffing and adequate supplies for all stations.
• Supervise the proper set-up of each menu item and ensure readiness.
• Oversee the seasoning, portioning, and appearance of all food service in the operation.
• Store unused food properly to minimise waste and maximise quality.
• Assist in controlling budgetary and payroll expenses.
• Work closely with chefs to ensure correct preparation times and maintain food quality.
• Ensure proper safety, hygiene, and sanitation practices are followed.
• Assist the Second Chef in checking and ordering fresh and dry storage items required by the kitchen.
• Encourage improved communication between kitchen production and service staff.
• Ensure readiness and prioritise tasks in case of last-minute reservation changes.
• Confidently collaborate with the Second Chef and become familiar with all responsibilities to step in.
• Supervise food production staff and counter operations.
• Utilise supervisory skills and motivation to maximise employee productivity and satisfaction.
• Support employees in achieving optimum quality while minimising cost.

Skills on Resume:

• Stock Control (Hard Skills)
• Food Production (Hard Skills)
• Food Safety (Hard Skills)
• Staff Supervision (Soft Skills)
• Quality Control (Hard Skills)
• Cost Management (Hard Skills)
• Kitchen Coordination (Soft Skills)
• Team Motivation (Soft Skills)

Job Summary: 

• Train Master Cooks, Cooks, Pantry Workers, and Helpers on job responsibilities.
• Ensure requisitions are processed correctly and placed in designated areas.
• Label and date all products to ensure safekeeping and sanitation.
• Maintain knowledge, understanding, and preparation of base sauces, stocks, and soups.
• Ensure food quality is superior and take corrective action for any irregularities.
• Communicate with management and service staff to fulfill and address guest and employee needs.
• Assist the Executive Chef in controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items.
• Prepare and manage the kitchen schedule.
• Assist the Executive Chef in establishing goals and objectives focused on profit, product, and people.

Skills on Resume:

• Staff Training (Hard Skills)
• Food Requisitions (Hard Skills)
• Food Labeling (Hard Skills)
• Culinary Foundations (Hard Skills)
• Food Quality Control (Hard Skills)
• Kitchen Communication (Soft Skills)
• Inventory Control (Hard Skills)
• Staff Scheduling (Hard Skills)

Job Summary: 

• Deliver food that is cooked consistently to specifications and portion standards.
• Ensure food quality remains consistently high and meets required standards.
• Manage ordering and stock taking in the absence of the Head Chef to prevent out-of-stock menu items and minimise food wastage.
• Support the Head Chef in recruiting, training, motivating, engaging, and developing kitchen teams.
• Ensure the venue operates with the highest standards of health and food safety by following all procedures and policies.
• Oversee smooth and efficient day-to-day kitchen operations when acting as the most senior chef on shift.

Skills on Resume:

• Food Preparation (Hard Skills)
• Quality Control (Hard Skills)
• Stock Management (Hard Skills)
• Staff Recruitment (Hard Skills)
• Team Motivation (Soft Skills)
• Food Safety (Hard Skills)
• Kitchen Operations (Hard Skills)
• Shift Leadership (Soft Skills)

Job Summary: 

• Review the daily BEO with the banquets team and prepare necessary food items in accordance with established standards in a timely and efficient manner.
• Conduct daily shift briefings with culinary team members.
• Effectively manage food costs and production control to reduce wastage.
• Supervise, guide, and train the culinary team in all food preparation and event execution.
• Assist in creating menu recipes, pictures, and training materials to ensure consistency and efficiency in meeting set standards.
• Lead adherence to brand standards and train employees on menus and cooking procedures.
• Oversee kitchen maintenance and cleaning while following all food safety requirements.
• Maintain proper rotation of products in all chillers to minimise spoilage.
• Follow all safety and sanitation policies when handling food.
• Ensure all food products are handled, stored, prepared, and served safely in accordance with guidelines.
• Ensure completion of ECOSURE standards and processes daily, including temperature logs, labelling, dating, and cleaning food storage areas.
• Handle food preparation, cooking, plating, and presentation.
• Apply 5 Diamond and 5 Star Service Standards at all times.

Skills on Resume:

• Event Food Prep (Hard Skills)
• Shift Briefings (Soft Skills)
• Food Cost Control (Hard Skills)
• Culinary Training (Hard Skills)
• Menu Standardization (Hard Skills)
• Food Safety (Hard Skills)
• Kitchen Maintenance (Hard Skills)
• Service Standards (Soft Skills)

Job Summary: 

• Manage kitchen activities and staff, ensuring sufficient resources are available.
• Ensure consistent and high-quality food preparation and presentation.
• Develop, provide feedback, and direct staff to achieve high levels of performance and customer service.
• Contribute to menu and budget development.
• Identify business opportunities and organize or oversee related development and deliverables.
• Collaborate with casino management and participate in casino initiatives.
• Ensure cleanliness and hygiene are maintained, refrigerators and storerooms are organized, and all food products are correctly stored.
• Maintain thorough and updated knowledge of policies, procedures, regulations, products, and services.

Skills on Resume:

• Kitchen Management (Hard Skills)
• Food Quality Control (Hard Skills)
• Staff Development (Soft Skills)
• Menu Budgeting (Hard Skills)
• Business Development (Hard Skills)
• Stakeholder Collaboration (Soft Skills)
• Hygiene Management (Hard Skills)
• Policy Compliance (Hard Skills)

Job Summary: 

• Ensure food offerings align with the executional framework.
• Apply consistent standards and techniques to food preparation and presentation.
• Manage and train kitchen employees.
• Mentor employees to build a shared understanding of goals and execution methods.
• Plan and implement daily huddles.
• Complete and maintain staff records, including training documentation, shift checklists, and performance data.
• Develop and maintain effective client and customer rapport for strong business relationships.
• Communicate on-site consumer insights and local competitor trends.
• Be responsible for achieving food and labor targets.
• Ensure full compliance with operational excellence fundamentals, including waste management, standard menus, recipes, and labor standards.
• Understand the entire supply chain and procurement system, and use only authorized suppliers.
• Estimate accurate food consumption for requisitions or purchasing.
• Ensure proper operation and maintenance of kitchen equipment.
• Comply with all food safety, occupational, and environmental safety policies in kitchen operations.
• Follow all applicable policies, rules, and regulations, including those related to safety, health, wages, and hours.

Skills on Resume:

• Food Standards (Hard Skills)
• Staff Training (Hard Skills)
• Team Mentoring (Soft Skills)
• Shift Huddles (Soft Skills)
• Staff Administration (Hard Skills)
• Client Relations (Soft Skills)
• Cost Control (Hard Skills)
• Food Safety (Hard Skills)

Job Summary: 

• Focus on managing the line, from pre-service preparation to execution during service.
• Assist with and maintain food cost controls, including some administrative duties such as payroll and scheduling.
• Perform job functions with attention to detail, speed, and accuracy.
• Work well under pressure to meet production schedules and food display timelines.
• Maintain accuracy and speed in handling emergencies and providing solutions.
• Maintain a clean and organized work environment and ensure all kitchen staff do the same.
• Assist with designing and executing daily features according to Chef’s specifications.
• Promote effective communication in the kitchen for safe, productive work with all internal customers and team members.
• Maintain and complete all requisitions accurately.
• Properly label, date, and rotate all products on the station and in the walk-in cooler.
• Strictly follow all state sanitation and health regulations, along with hotel requirements.
• Motivate kitchen staff to grow, learn, and remain a cohesive team.
• Uphold the core values and policies, and procedures of the resort.

Skills on Resume:

• Line Management (Hard Skills)
• Food Cost Control (Hard Skills)
• Attention to Detail (Soft Skills)
• High-Pressure Performance (Soft Skills)
• Kitchen Hygiene (Hard Skills)
• Menu Features (Hard Skills)
• Kitchen Communication (Soft Skills)
• Team Motivation (Soft Skills)

Job Summary: 

• Provide guidance and daily supervision to department staff while supporting operational goals and monitoring performance and profit objectives.
• Adhere to scheduling protocols and coordinate with the manager to address concerns with a focus on guest satisfaction.
• Produce menu items as listed, follow all prep lists, and ensure kitchens are properly stocked and ready for service.
• Support compliance with departmental budgets.
• Promote and demonstrate superior customer service according to department and company standards, ensuring all team members adhere to these standards and resolving issues as they arise.
• Assist in maintaining cost control procedures by monitoring consistent par and inventory in each restaurant.
• Support the Chef de Cuisine with administrative tasks such as tracking and maintaining attendance records.
• Assist with enforcing established quality assurance procedures to meet health department and customer service standards.
• Ensure regulatory compliance within the area of responsibility and report potential issues to management.
• Maintain strict confidentiality in all departmental and company matters.

Skills on Resume:

• Staff Supervision (Soft Skills)
• Guest Satisfaction (Soft Skills)
• Food Preparation (Hard Skills)
• Budget Compliance (Hard Skills)
• Customer Service (Soft Skills)
• Inventory Control (Hard Skills)
• Administrative Support (Hard Skills)
• Regulatory Compliance (Hard Skills)

Job Summary: 

• Assist with the development of standardized recipes for all menu items.
• Ensure all recipes are accurate and updated on demand.
• Ensure all food products prepared meet established specifications and standards.
• Ensure proper levels of bakery and pastry items are prepared based on forecasted needs and delivered promptly to designated outlets for guest service.
• Use a hands-on approach to assign tasks efficiently, ensuring effective use of labor and timely completion of daily production needs.
• Be responsible for the complete setup, cleanliness, and organization of the pastry and bakery areas at all kitchen locations.
• Maintain awareness of industry trends in pastry and baking.
• Bake fresh pastries, desserts, and breads for all outlets.
• Act as a manager, team leader, and motivator for the pastry department, maintaining strong collaboration with all culinary team members and other departments.
• Recommend improvements to production and service methods, equipment use, scheduling, quality control, and working conditions to increase efficiency and safety.
• Communicate variances from standards and expectations to appropriate staff and ensure correct information is passed to the next shift.
• Maintain a sanitary, clean, organized, safe, and comfortable environment for employees and guests at all times.
• Review menu items and make adjustments, utilizing leftovers.
• Ensure all kitchen equipment is clean, in working condition, and used safely, reporting issues and preparing work orders for repairs.
• Create recipe cards for all menu items and train bakers using those cards.
• Assist the Executive Pastry Chef with the annual budget process and provide recommendations for the bakery department.
• Ensure enforcement and adherence to all health, safety, and sanitation rules, regulations, and standards.
• Attend all required meetings and training sessions.

Skills on Resume:

• Recipe Standardization (Hard Skills)
• Pastry Production (Hard Skills)
• Food Quality Control (Hard Skills)
• Labor Management (Hard Skills)
• Pastry Leadership (Soft Skills)
• Process Improvement (Hard Skills)
• Kitchen Hygiene (Hard Skills)
• Staff Training (Hard Skills)