Responsibilities
- Organize and oversee team activities to maintain efficient kitchen operations.
- Collaborate with culinary leadership and kitchen supervisors to follow menu development guidelines.
- Manage inventory levels through accurate stock assessment, ordering, and supply retrieval.
- Forecast daily and weekly ingredient needs according to established procedures.
- Deliver consistent support to kitchen staff to ensure high-quality service delivery.
- Guarantee all team members are trained in safety protocols and emergency procedures.
- Encourage team development and foster a collaborative work environment.
- Oversee kitchen operations to reduce food waste and improve efficiency.
- Promote cost-efficient resource utilization and educate staff on best practices.
- Supervise kitchen personnel, equipment, and expenditures to enhance Food & Beverage profitability.
- Ensure food preparation and plating meet defined quality standards.
- Uphold compliance with company hygiene policies and legal sanitation requirements.
- Oversee the creation and presentation of all assigned dishes to maintain consistent excellence.
- Continuously assess production quality, guest feedback, food costs, cleanliness, and hygiene standards.
- Enforce proper personal grooming, hygiene practices, and professional conduct within the team.
