Responsibilities:
Stock Control and Inventory Management:
Maintain meticulous records of kitchen inventory, including food supplies, equipment, and consumables.
Implement effective stock control procedures to minimize waste and ensure sufficient supplies for daily operations.
Conduct regular stocktakes and audits to monitor stock levels and identify opportunities for cost savings.
Menu Planning and Development:
Collaborate with the Executive Chef to create seasonal menus that showcase local ingredients and cater to guest preferences.
Ensure menu items are cost-effective and aligned with budgetary guidelines without compromising on quality or presentation.
Kitchen Management:
Supervise and train kitchen staff, including Sous Chefs, cooks, and kitchen assistants, ensuring adherence to culinary standards and hygiene regulations.
Foster a positive and professional work environment, promoting teamwork and continuous improvement among the kitchen team.
Quality Assurance:
Maintain high standards of food quality, consistency, and presentation.
Conduct regular inspections of food items, kitchen equipment, and storage areas to uphold health and safety standards.
Supplier Relations and Ordering:
Manage relationships with suppliers and vendors to ensure timely delivery of high-quality ingredients and kitchen supplies.
Monitor supplier performance and negotiate contracts to achieve favorable terms and pricing.
Cost Control:
Monitor kitchen expenses and labor costs to achieve financial targets.
Implement strategies to optimize operational efficiency and reduce food wastage while maintaining profitability.
Guest Satisfaction:
Collaborate with front-of-house staff to meet guest expectations and handle any food-related inquiries or special requests promptly and courteously.
Address guest feedback and strive to continuously improve dining experiences.
Qualifications:
Proven experience as a Senior Sous Chef or similar role in a luxury hotel, lodge, or high-end restaurant.
Strong leadership and organizational skills, with a focus on detail and efficiency.
Culinary degree or diploma preferred.
Expertise in stock control, inventory management, and menu costing.
Knowledge of local and international cuisine, with a passion for culinary excellence and sustainability.
