About the role
Financial Stewardship
- Direct stock management and rotation protocols for assigned section to ensure optimal inventory control
- Maintain rigorous oversight of operations to eliminate food wastage, enforce cost discipline, and drive profitability
Operational Excellence
- Guarantee consistent execution of all food preparation and service operations in strict adherence to company standards, with unwavering attention to quality, consistency, and cost efficiency
- Enforce strict compliance with personnel standards, including punctual arrival, proper uniform requirements, and mandatory safety equipment protocols
- Exercise direct authority over all kitchen staff through strategic direction, motivation, and performance management
- Conduct comprehensive quality assurance and presentation audits of all food items; implement corrective measures with accountability
- Establish and enforce HACCP compliance protocols across all kitchen operations with documented daily verification
- Ensure all kitchen personnel maintain proficiency in equipment operation and maintenance procedures
- Initiate and track equipment repair requests with follow-up accountability
- Maintain vigilant oversight of refrigeration temperature logs and execute immediate remediation of equipment failures
- Review daily requisitions from all kitchen outlets and conduct rigorous analysis of food cost worksheets in collaboration with department heads
Strategic Planning & Financial Analysis
- Maintain comprehensive awareness of departmental budgets and sales performance metrics
- Develop and present cost-effective proposals for banquets and special events
General Duties
- Maintain authoritative command of all menu specifications, recipes, and preparation methodologies
- Assume full operational control of kitchen functions in the absence of the Executive Chef
- Identify operational deficiencies and implement solutions within established company parameters