Role:
Cooking and preparation of food, management of kitchen and staff.
Key Responsibility Areas:

Supervising all Sous Chefs, Commis Chefs and Trainee Chefs
Food quality and cost control
Ensure consistency in food preparation is adhered to at all times in all branches
Ensure pilferage is controlled in the kitchen at all times.
Responsible for the day-to-day running of the kitchen with and in the absence of the Branch Chef
Liaise with managers on daily basis to obtain guests feedback and take appropriate measures where there are concerns.
Plan and have a proper duty roster at all times for your staff.
Maximize the teamwork spirit to all staff.
Ensure clean and hygienic working environment within the entire kitchen.
Create and maintain a harmonious working relationship within the department and with other departments.

Required:

5 years and above in kitchen supervisory or management roles in the kitchen
Customer service training
Controls and costing knowledge
Purchasing knowledge
Food safety training (HAACP, ISO, etc.)

Skills:

Be able to manage labor and other resources
Possess and demonstrate strong leadership and supervisory skills
Possess organizational skills
Excellent communication skills, both oral and written