Position Overview
Responsibilities - Manage the kitchen's daily operations
- Monitor consumption and maximize capacity of resources and equipment
- Monitor the quality of dishes produced in the kitchen
- Ensure the kitchen and utensils are clean and hygienic
- Continuously improve health and safety standards
- Perform duties assigned by the Executive Chef
- Deliver high‑quality products to every guest
- Address guests' requests and handle complaints promptly and to their satisfaction
- Provide feedback, recommendations and ideas to guests, staff and management
- Coach, motivate, counsel and evaluate kitchen staff
- Test and correct any deviations from service procedures swiftly through on‑the‑job training
- Assess food quality standards and arrange training sessions and refresher courses for kitchen staff in coordination with the F amp B Trainer
- Interact with Department and Company Team Members and managem...