Roles & Responsibilities
Develop and update menus that cater to diverse client preferences, seasonal availability, and nutritional requirements.
Manage and control food costs to ensure profitability while maintaining high-quality standards.
Coordinate and execute catering for banquet and conferencing functions, ensuring all client requirements and standards are met.
Implement and maintain quality control measures across all foodservice operations to ensure consistent excellence.
Ensure all food handling and preparation comply with HACCP standards.
Implement and monitor health and safety procedures to protect staff and clients from foodborne illnesses and accidents.
Ensure all operations comply with local laws and regulations related to foodservice.
Create and manage staff rosters to ensure adequate coverage for all shifts and events, optimizing efficiency.
Conduct regular training sessions for kitchen staff on food safety, hygiene, cooking techniques, and operational procedures.
Monitor staff performance, provide feedback, and conduct regular performance reviews to ensure high standards are maintained.
Foster a positive work environment, promoting teamwork, professionalism, and continuous improvement among the kitchen staff.
Oversee the ordering, storage, and inventory of all food and kitchen supplies, ensuring efficient use of resources.
Manage waste reduction strategies to minimize food wastage and optimize resource utilization.
Ensure all foodservice operations meet or exceed client expectations.
Actively seek and respond to client feedback, making necessary adjustments to improve service quality.
Work closely with clients to plan and execute special events, ensuring all culinary aspects are perfectly tailored to their needs.
Qualifications & Requirements:
Culinary degree or equivalent certification from a recognized culinary institution.
Minimum of 7 years of experience in a senior chef role, with a proven track record in high-volume, high-quality foodservice operations.
Expertise in menu development, food costing, kitchen operations, and HACCP standards.
Strong leadership and team management skills, with experience in training and developing kitchen staff.
Must have experience in Italian cuisine with Pizza and Pasta service.
Ability to thrive in a dynamic, high-pressure environment, adapting to changing circumstances and client needs.
For immediate consideration email an updated resume to career@raints.com
Apply via :
career@raints.com
