Duties:
 
Create and modify menus: develop and adapt menus, considering seasonal ingredients, dietary restrictions, and customer preferences. 
Develop and implement new recipes: responsible for creating new dishes and incorporating them into the menu, ensuring consistency and quality. 
Set prices: collaborate with management to determine menu prices based on ingredient costs and market factors. 
Oversee food preparation: direct the preparation and cooking of food, ensuring adherence to recipes, standards, and safety guidelines. 
Ensure food quality: inspect raw and cooked food items to guarantee the highest quality, taste, and presentation. 
Maintain kitchen cleanliness: ensure the kitchen is clean, organized, and meets hygiene and safety standards. 
Hire, train, and supervise staff: responsible for recruiting, training, and managing kitchen staff, including chefs, cooks, and other kitchen personnel. 
Assign tasks and delegate responsibilities: assign tasks, monitor performance, and ensure staff adhere to procedures. 
Lead and motivate the team: foster a positive and productive work environment, motivating staff to achieve high standards. 
Manage inventory: track inventory levels, order ingredients and supplies, and ensure efficient use of resources. 
Liaise with suppliers: work with suppliers to source high-quality ingredients, negotiate pricing, and maintain relationships. 
Control costs: manage kitchen costs, including food costs, labour costs and other expenses. 
Direct kitchen operations: manage the flow of work in the kitchen, ensuring efficiency and smooth operation.
Maintain kitchen equipment: oversee equipment maintenance, ensuring it is in good working order.
Collaborate with management: work with restaurant managers and owners to align kitchen operations with the restaurant’s goals. 
Ensure compliance with regulations: ensure compliance with health and safety regulations, food safety standards, and other relevant regulations. 
Stay informed about culinary trends: up with the latest culinary trends and techniques to enhance the menu and cooking methods. 
Problem-solving: responsible for resolving issues as they arise, ensuring the kitchen runs smoothly. 
  
Requirements:
 
Culinary Degree or Diploma
Minimum of 5+ years experiences in a similar capacity in a high-end restaurant
Displays leadership qualities
Exemplifies excellent customer service and creates a positive atmosphere.
Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.
Able to demonstrate excellent written and verbal communication in English.