Job Description

Key Duties:

• Enforce performance standards, policies and procedures in Food & Beverage kitchen department in line with company regulations.
• Ensure strict compliance towards food and hygiene policies and procedures.
• Introduce and implement new ideas for the customer dining experience.
• To be fully aware of trends in the industry and make regular suggestions for improvement of the menu.
• Efficient food cost management.
• Minimize expenditure to increase profitability with the guidelines set by the budget.
• Support and work closely with the Restaurant Operations and Marketing team in developing special festive dining menus and/or marketing initiatives to drive traffic to the restaurant and increase per customer spend
• Able to interact with customer(s) as and when required to further enhance the dining experience of customers
• Implement direction and organize the culinary team to ensure smooth operation of the kitchen.
• To hold regular performance appraisals with members of the culinary team, identifying areas for development and training needs, and ensuring that this training is effective.
• Set and explain clearly to team members regarding collective targets and standards that should be achieved as a team. To organize and implement training for the needs of the kitchen team as a whole and the individual staff as needed.

• Minimum degree or diploma from a culinary institute or culinary arts program

• Minimum 10 years proven experience in similar cuisine or concept

• Proven record in leading a team

• Well versed in English. Essential role for Italian restaurant, proficiency in Italian is a must

• Strong time management and organizational skills

• Excellent interpersonal skills to handle conflicts, provide feedback, and build a cohesive team

• Good understanding of food cost control, budgeting, and profitability analysis