Duties and Responsibilities:

° Conduct hands-on culinary training for all kitchen staff on brand standards and food quality.

° Ensure all kitchen teams are trained on recipe interpretation, production procedures, portion control, and presentation.

° Review N.P.S. ratings of Food quality, staff conduct, and guest feedback to determine areas where things can improve and come up with innovative solutions to the problems.

Ensure all new joining staff are well-oriented in the kitchen.

° Identify all the training needs for all kitchen staff.

Administer written and practical tests.

° Ensuring that all meals served are of good quality and fresh.

° Assist the Learning and Development Manager in creating a quarterly training calendar for the kitchen department.

° Ensuring that all food safety guidelines are practiced by regularly auditing the Kitchens.

° Train the chefs and assistant chefs on all costs and margins management systems.

° Co-ordinate with the Executive chef on menu engineering, costing, and new product development.

KEY ACCOUNTABILITIES:

° Key Result Areas/ Key Performance Indicators 

° In charge of all kitchen staff training on new and current menu items in terms of quality and presentation.

° Ensure that all food sold is of good quality in line with the establishment’s standards.

° Ensuring all food safety guidelines are adhered to.

° Guides the Branch chefs and Assistant Branch chefs on kitchen and staff management.

° Ensure that all kitchens have all items on the menu to capture sales

° Trains the branch and assistant chef on all costs management and in relation to restaurant margins.

° Coordinate with the Executive chef on new product development and monthly specials.

° Ensuring guest satisfaction by guiding the kitchen team on quality and timely food production.

° Ensure that all kitchen staff are Engaged

Performance Indicators 

Food safety (Green)

Food NPS (90%)

Margins

Employee Engagement (80%)

Job specifications:

Qualifications

Have leadership skills.

Highly organized

Good facilitation skills 

High level of attention to detail

Computer Literacy

Excellent presentation and communication skills

 Business Awareness

° Strong analytical and problem-solving skills

Experience

° Must have skills to run an a la carte kitchen and have at least 2 years of experience in the same.

° Must have proper knowledge on cost management and analysis.

SPECIAL CONDITIONS OF EMPLOYMENT

° Must have a diploma in hotel and catering management/diploma in food production or an equivalent of the same from a well-recognized institution.

Core COMPETENCIES

° Have a competent knowledge of proper leadership skills.

° Basic knowledge of food safety and HACCP plan.

° Accommodative and adaptive to new changes and regulations.

° Be able to make fast decisions and be firm in relation to job/work policies.