Job Description

Kitchen Operations & Menu Development:

• Develop, plan, and execute a diverse, innovative continental menu with a balance of classic and modern flavors.
• Ensure consistency in food quality, presentation, and taste according to restaurant/hotel standards.
• Introduce new dishes and seasonal menu updates based on trends and customer preferences.
• Oversee food preparation, ensuring adherence to recipes and portion control.
• Maintain food safety and hygiene standards as per local health regulations.

Team Management & Leadership:

• Lead, mentor, and train kitchen staff, ensuring a high-performing team.
• Supervise food production, coordinating with sous chefs and other kitchen staff.
• Manage kitchen scheduling, staff allocation, and workload distribution.
• Conduct performance evaluations and provide constructive feedback to the team.

Inventory & Cost Control:

• Monitor kitchen inventory and ensure proper stock levels of ingredients and supplies.
• Work closely with the purchasing team to source quality ingredients at the best prices.
• Implement cost control measures to minimize food wastage and optimize profitability.
• Maintain proper storage and rotation of ingredients to prevent spoilage.

Coordination & Customer Satisfaction:

• Collaborate with the service team to ensure smooth kitchen-to-table operations.
• Address guest feedback and make necessary adjustments to enhance the dining experience.
• Participate in special events, promotions, and catering services as required.

Radisson