Works closely with the Executive Chef/Executive Sous Chef to execute the strategy and focus

on meeting and exceeding departmental and organizational goals.

· Assists in menu development/execution to ensure product quality and food cost management.

· Participates in the development of operating budgets and administers those budgets on an

ongoing basis by monitoring and tracking food & nonfood expenses.

· Helps to manage wages, productivity, and expenses in accordance with business demand.

· Oversee and ensure that restaurant policies on employee performance appraisals are followed

and completed on a timely basis and ensure culinary associates are cross trained to support

successful daily BOH operations.

· Motivates culinary associates by engaging in recognition, coaching, performance reviews, and

performance management.

· Ensures quality of food matches in accordance with recipes cards and brand standards.

Organizes a schedule for refreshing training whenever necessary with measures of portion

control aligning with monthly customer feedback and survey.

· Ensures compliance with all local, provincial, and federal health & food safety regulations

training culinary associates at the same time on proper handling of due diligence with critical

control points.

· Assists the Executive Chef/Executive Sous Chef in maintaining standard recipes on local & global

level.

· Should be well versed with material management system and cross check the inventory related

variances for assigned brands.

· To assist the Executive chef/Executive sous chef in building an efficient process for running

promotional, catering events etc.

· Understands the guest expectations related to food quality and presentation and ensures

culinary associates strive to meet or exceed expectations and help build guest loyalty.

· Review & submit periodic reports that helps improve transparency, standards of operation &

overall efficiency/profitability.

· Daily branch visits to monitor the culinary operations.

· To monitor the menu availability on daily basis and track the reasons for non-availability and

to find the solution to overcome the non-availability situation.

Skills

• Minimum 3-4years in the same position and similar industry
• Minimum a bachelor’s degree in Catering Science or Culinary Arts
• Excellent interpersonal and leadership skills
• Positive attitude and Team worker
• Self-motivated and a passion for hospitality.
• Excellent English communication skills.
• Strong administrative skills.
• Strong research and development skills.
• Sound technical skills.
• Strong Planning and organizational skills.