Beachfront VIPingo
Restaurant + 2 more
Description
Education, Skills and Experience
Must have:
- Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution. A Diploma in Culinary Arts or Food Production with extensive relevant experience may be considered.
- Minimum of Seven(7) years' relevant experience in food production in a hotel or hospitality environment.
- Strong culinary, menu planning, food costing, kitchen management, food safety, leadership, inventory management, staff development, communication, problem-solving, and organizational skills, with proficiency in kitchen management systems and Microsoft Office applications.
Responsibilities
- Develop and review menus that meet customer preferences, promote innovation, and support the company's revenue and profitability objectives.
- Prepare, monitor, and control food costing to ensure efficient utilization of resources and achievement of approved cost targets.
- Implement and maintain HACCP principles, food safety standards, and hygiene procedures in compliance with statutory and company requirements.
- Supervise and coordinate all kitchen operations to ensure efficient food preparation, production, and timely service delivery.
- Coordinate with suppliers to ensure the timely procurement of quality food products and kitchen supplies while maintaining established standards.
- Ensure consistent food quality, presentation, portion control, and compliance with established culinary standards.
- Plan staff schedules and allocate duties to ensure adequate staffing levels and efficient kitchen operations.
- Monitor and control inventory levels, stock rotation, and storage practices to minimize losses and maintain optimal stock levels.
- Implement waste reduction initiatives through effective inventory management, portion control, and efficient kitchen operations.
- Coordinate the training, coaching, and development of kitchen staff to enhance skills, productivity, and succession planning.
- Perform menu engineering and recipe standardization to optimize profitability, customer satisfaction, and operational efficiency.
- Perform any other duties as may be assigned by the General Manager from time to time.
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