Key Responsibilities

• Trains develops, and motivates supervisors and culinary staff to meet and exceed established food preparation standards consistently.
• Teaches preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at 18 hours.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacements to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Advocate sound financial/business decision-making, demonstrate honesty, and integrity, and also lead by example.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation. 
• Determines how food should be presented, and creates decorative food displays.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and the right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order.
• Coordinates with the purchasing department for the acquisition of food items and other purchases needed for production. 
• Ensure all products are prepared consistently and meet departmental appearance/quality standards.
• Ensure proper grooming and hygiene standards for all kitchen staff.
• Ensure proper purchasing, receiving, and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation, and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production, and presentation of food.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also, interview and hire new applicants for the kitchen.
• Frequently review finished products for quality and presentation before the orders are sent to guests.
• Able to perform additional duties as requested by the 18 hours management as and when required.