To ensure the kitchen's operational budget is strictly adhered to and all costs are strictly controlled. To achieve or improve projected profitability of the kitchen. To monitor the kitchen’s operating costs and take corrective action when necessary to reduce expenditure To ensure the kitchen's operational budget is strictly adhered to and all costs are strictly controlled. To achieve or improve projected profitability of the kitchen. Operational
To successfully plan and implement the opening strategy of LPM. To monitor closely the requirements of the kitchen on a daily basis as well as plan requirements annually. Order the food items as necessary. To oversee that maintenance of all mis en place at a sufficient level to ensure an uninterrupted flow of food during the service period whilst controlling the quality, consistency, appearance and taste. To monitor the daily work assigned to staff and ensure that given guidelines are followed and to take the necessary corrective measures. To ensure knowledge of market availability in terms of quality, seasonal market trends and pricing whilst regularly testing new products and suppliers. To consistently benchmark kitchen operation towards market competitors to stay ahead of competition To check incoming goods are consistent with the relevant order sheet, quality specification and transferred to the appropriate section of the kitchen whilst ensuring wastage is kept to a minimum. To review, analyse and negotiate current and future supplier terms to get the best quality products and business deals. To carry out daily checks to ensure storage areas are maintained to a high level of hygiene. To oversee correct handling of raw products whilst ensuring quantities are prepared in accordance with recipes. To regularly discuss operational requirements with the General Manager / Restaurant manager. To ensure kitchen and food preparation areas are totally clean when left unattended and cleaning schedules are organised with the senior steward. To discuss chinaware requirement with General Manager. To develop standard recipes conforming to agreed food cost budget. To ensure that all food products are consistent with recipes. To ensure Health, Food Safety requirements are adhered and appropriate reports are filed.
To take on the necessary point of sale training. To update and maintain recipe data. To prepare the weekly rota taking in to consideration the occupancy fluctuation of the restaurant and ensuring correct staff levels for the appropriate times.
To ensure all employees report for duty punctually wearing the correct uniform at all times. To assist in the training of employees ensuring they are equipped with the necessary skills to perform their duties with the maximum efficiency. To identify training needs and plan training programs for the employees. To build an efficient team of employees whilst taking an active interest in their welfare, safety and development. To ensure all employees provide courteous and professional service at all times. To ensure all employees have a complete understanding of and comply with the company's employee handbook. To ensure all employees have a complete understanding of and comply with company’s policy relating to Fire, Life, Food Safety, Hygiene, Health and Safety.
To ensure correct handling and basic maintenance is carried for all machinery and tools in the kitchen and all kitchen staff are well trained and updated.
To monitor monthly sales analysis identifying market trends and taking corrective action in conjunction with the General Manager.
General To report for duty punctually wearing the correct uniform. To provide a courteous and professional service at all times. To ensure a smooth is maintained at all times and good communication with all outlet supervisors is maintained.
young, ambitues, driven and motivated with experience in Fine Dinning French Cuisine and a culinary degree.
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Our portfolio includes well known international brands, 4 and 5 * luxury hotels and (Michelin) fine dining restaurants.
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