Duties and Responsibilities:

• Conduct hands-on culinary training for all kitchen staff on brand standards and food quality.
• Ensure all kitchen teams are trained on recipe interpretation, production procedures, portion control, and presentation.
• Review N.P.S. ratings of Food quality, staff conduct, and guest feedback to determine areas where things can improve and come up with innovative solutions to the problems.
• Ensure all new joining staff are well-oriented in the kitchen.
• Identify all the training needs for all kitchen staff.
• Administer written and practical tests.
• Ensuring that all meals served are of good quality and fresh.
• Assist the Learning and Development Manager in creating a quarterly training calendar for the kitchen department.
• Ensuring that all food safety guidelines are practiced by regularly auditing the Kitchens.
• Train the chefs and assistant chefs on all costs and margins management systems.
• Co-ordinate with the Executive chef on menu engineering, costing, and new product development.

KEY ACCOUNTABILITIES:

• Key Result Areas/ Key Performance Indicators 
• In charge of all kitchen staff training on new and current menu items in terms of quality and presentation.
• Ensure that all food sold is of good quality in line with the establishment’s standards.
• Ensuring all food safety guidelines are adhered to.
• Guides the Branch chefs and Assistant Branch chefs on kitchen and staff management.
• Ensure that all kitchens have all items on the menu to capture sales
• Trains the branch and assistant chef on all costs management and in relation to restaurant margins.
• Coordinate with the Executive chef on new product development and monthly specials.
• Ensuring guest satisfaction by guiding the kitchen team on quality and timely food production.
• Ensure that all kitchen staff are Engaged

Performance Indicators 

• Food safety (Green)
• Food NPS (90%)
• Margins
• Employee Engagement (80%)

Job specifications:

Qualifications

• Have leadership skills.
• Highly organized
• Good facilitation skills 
• High level of attention to detail
• Computer Literacy
• Excellent presentation and communication skills
•  Business Awareness
• Strong analytical and problem-solving skills

Experience

• Must have skills to run an a la carte kitchen and have at least 2 years of experience in the same.
• Must have proper knowledge on cost management and analysis.

SPECIAL CONDITIONS OF EMPLOYMENT

• Must have a diploma in hotel and catering management/diploma in food production or an equivalent of the same from a well-recognized institution.

Core COMPETENCIES

• Have a competent knowledge of proper leadership skills.
• Basic knowledge of food safety and HACCP plan.
• Accommodative and adaptive to new changes and regulations.
• Be able to make fast decisions and be firm in relation to job/work policies.