+ Manage the daily operation of the assigned kitchen section, ensuring smooth and efficient performance in accordance with resort standards.
+ Schedule, assign, train, supervise, and develop kitchen hosts within the section while participating in food preparation when required.
+ Ensure all dishes meet quality standards in terms of presentation, taste, consistency, and food safety before service.
+ Develop and maintain menus, daily specials, and seasonal offerings in line with the culinary direction of the Executive Chef while controlling food cost and portion standards.
+ Standardize recipes and maintain accurate recipe cards for all menu items.
+ Monitor food preparation, stock levels, purchasing requirements, and manpower planning based on business needs and forecasted covers.
+ Ensure compliance with food hygiene, sanitation, HACCP, and safety standards across all kitchen and storage areas.
+ Control inventory, equipment, and kitchen assets, and participate in ...