To supervise the running of the assigned kitchen department, with the aim of maintaining our standards and achieving maximum guest satisfaction. To increase sales, achieve budget food cost targets, and stay within general kitchen expenses.
Key Responsibilities
- Drive the creative direction of the menu, delivering modern interpretations of Levantine dishes whilst maintaining respect for tradition and core flavors
- Ensure consistency and highest quality in food taste, temperature, presentation, and cleanliness across all food displays
- Coordinate all restaurant, banquet, and food production activities; supervise assigned chefs and kitchen staff with clear communication and direction
- Monitor portion control, waste minimization, and proper storage procedures; review food cost analysis daily against budget forecasts
- Oversee purchasing, receiving, and inventory management in coordination with receiving departments and Main Kitchen to ensure quality standards
- Conduct staff training, menu implementation sessions, and daily briefings; manage staff appraisals and recommend promotions or transfers
- Ensure compliance with HACCP guidelines, fire safety, emergency procedures, and hotel regulations across all kitchen operations
- Collaborate with the Executive Chef and Executive - Sous on business strategy, menu planning, promotions, and kitchen equipment recommendations
- Build guest loyalty through consistent quality delivery and professional relationship management; address guest feedback and concerns effectively
- Maintain awareness of industry trends and competitive practices to continually improve products and service standards