PURPOSE OF THE POSITION: :
The incumbent in this position is responsible for the food Production and efficient Management of the Brewer & Butcher Kitchen
Key Performance Areas:
- Day to day management of the Kitchen operation
- Menu, Recipe, and food design
- Food financial/procurement management of the department
- Ensure guest satisfaction through continually driving excellence in preparation and presentation of dishes
- Continually strive to delight guests through the production of amazing meals
- Guest Engagement/interaction to ensure all expectations are met or exceeded
- Plans and solves challenges and makes decision that impacts the final product before going to the guest
- proactively communicating market trends and possible changes in guest preferences and expectations on F&B offering to management
- Share responsibility for all O & Leisure Policies regarding the audit requirements
- Contributes to Revenue Control by sharing responsibility for the restaurant’s financial performance and long-term sustainability.
- Ensure Meat and Beer brand and quality standards are met at all times
- Excellent people development and management skills
- Ensure Health and Safety standard are always applied in the kitchen
- Management of Cost of Sales
Requirements and experience:
- Diploma: Culinary Arts\Professional Cookery
- HACCP Trained
- Minimum 5 years’ experience as a Head Chef in a 4/5-star hotel and restaurant operations
- Knowledge of meat & beer pairing
- Exceptional Cooking Skills
SKILLS REQUIRED:
- Strong Leadership Skills
- Financial/Analytical skills
- Time Management
- Computer Literacy: MS Office, Opera PMS, MICROS
- Materials Control
