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About the Role
Job Description
- Manage and Supervise the entire kitchen and activities of all chefs, cooks and other kitchen workers.
- Supervise Chef De Partie to make sure duties assigned are completed with standards set inclusive of machine/equipment maintenance, stock deliveries, cleanliness, quality of food and set-up for daily operations/events
- Report to Head Chef /Sous Chef on all staff and operation matters
- To constantly be physically involved in all phases of the daily operation requirements
- Responsible for proper efficiency and profitable functioning of the assigned kitchen and to ensure expenses/purchases are within budget limits.
- Attend weekly meeting with Corporate Executive Chef / Chef De Cuisine to discuss future plans and review ongoing actions.
- Attend weekly EO meeting.
- Demonstrate new cooking techniques and new equipment to cooking staff.
- Update menu recipe cards and menu planning for promotion.
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