• Assist the Executive Chef, Head Chef and Senior Sous Chef in all aspects of kitchen operations, including menu development, food preparation, cooking, and plating.
• Lead and motivate a team of cooks, fostering a positive and collaborative work environment.
• Train and develop team members, providing constructive feedback and mentoring them to refine their skills.
• Ensure adherence to all safety and hygiene regulations within the kitchen.
• Maintain consistent food quality and presentation across all services, exceeding guest expectations.
• Contribute to menu development by suggesting new dishes and techniques to Executive Chef and Head Chef, aligning with the restaurant\'s concept and guest preferences.
• Manage inventory of food and supplies, minimizing waste and optimizing resource utilization.
• Oversee kitchen equipment and ensure its proper maintenance and cleanliness.
• Coordinate with the Head Chef on ordering, budgeting, and staffing needs.
• Represent the kitchen effectively in communication with other departments and external vendors.
• Maintain and upkeep of recipe bank.
• Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.

• Team Performance: Reduce team member turnover by 20% and create a positive and supportive work environment, mutual respect, and willingness to help each other.
• Guest Satisfaction: Achieve zero negative comments or complaints from guests.
• Food Cost Control: Control the food cost not to exceed 30%.
• Inventory Management: A low rate of discrepancies in inventory counts and timely updates for stock movements.
• Kitchen Efficiency: Develop and implement innovative solutions for improving efficiency and reducing waste.
• Menu Innovation: Introduce at least 3 new menu items per quarter, receiving positive feedback from both guests and team members.
• Food Hygiene: Achieve 100% compliance and passes for health inspections.
• Food Safety Audits: Conduct and achieve 100% passes for regular internal audits of food safety practices, covering areas like proper handwashing, food storage temperatures, cleaning procedures, etc.
• Sanitation: Track and achieve 100% completion of sanitation checklist that covers all areas of the food preparation and storage areas.

Cutting Edge Recruitment