Duties: C reate 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.

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