Job Summary:
We are looking for an experienced and dynamic professional to assist in the management of our food and beverage operations. This role focuses on training, sanitation, and inventory management while supporting the Director of Food and Beverage and Executive Chef in rejuvenating the culinary experience and achieving financial goals.

Responsibilities:

• Maintain effective working relationships between employees and departments.
• Assist in developing and implementing training plans for stewarding and food and beverage staff, ensuring alignment with company guidelines.
• Support kitchen operations by overseeing the preparation and maintenance of kitchen equipment.
• Manage the receiving, storage, and inventory of kitchen goods to ensure smooth operations.
• Enforce high hygiene standards across the team, ensuring compliance with health and safety regulations.
• Supervise all functions of the stewarding department to ensure optimum sanitation levels.
• Maximize employee productivity by implementing flexible scheduling, multi-skilling, and task allocation.
• Assist in cost management by instilling a cost-focused mindset through training and education.

Requirements:

• Degree or certification in culinary arts.
• Mastery of American Brasserie cuisine and knowledge of current culinary trends.
• At least 2 years of experience in a similar role (Head Chef/CDP) managing food quality, cost, and a kitchen team of 7 or more.
• Strong command of English; additional languages are a plus.
• Proficiency in reading and writing for completing reports, inventory management, and instructions.
• Solid mathematical skills for budgeting and profit analysis.
• Excellent problem-solving, organizational, and training skills.