KITCHEN MANAGER - MARKETTE (NEW CONCEPT)

Job DescriptionObserve regular quality off food prepartion, service (food appearance, taste, cleanliness and sanitation of production and service areas, equipment and employee appearance)Coaches and provides leadership to all staff the kitchen, ensuring the training and development of staff, providing input for perfomance, appraisal and disciplinary actionEnsure the consistency of food preparation and productSupervise and participate in the production and plating of all food service area, to maintain the best quality food possibleEnsure cleanliness, hygiene and labelling is maintained in the various kitchen including refrigerators and storerooms and food products are rotated to ensure high standarts of freshnessMaintain and prepare weekly staff schedules and monitor staffing in conjuction with determined budgetCoordinate and participating in ISMAYA or event that assigned Job Requirements Formal culinary training preferred (min. Diploma in culinary / hospitality) with maximum 37 years oldMinimum of 1,5 years experience as a Head Chef or 2 Years of Sous Chef from Western CuisineHACCP knowledgable (certified is a plus)Have expert knowledge about COGS report and food costingHave experience in opening, training and coachingHave high capability of planning, oraganizing, problem solving, staff managing and time management.Working knowledge of Microsoft Office (Excel, Word, Outlook/Email)Prepare and produce high quality food using standard recipes and portions set by company qualificationAble to work in high pressure enviroment