Position Objective:
Directly responsible for all kitchen functions, creating menu, submit technical sheets, preparation and maintenance of quality standards; sanitation and cleanliness; training of staff on methods of cooking, preparation, plate presentation, portion control. Contributes in the profitability of the Restaurant and the company.

Key Responsibilities:
• Creation the menu of the brand.
• Submit recipes and technical sheet of the menu.
• Ensure that all food related items are consistently prepared and served according to the Restaurant's recipes, portioning, cooking and serving standards of the Restaurant.
• Evaluates kitchen personnel in coordination with the Restaurant manager.
• Hires, interviews new kitchen personnel in accordance with the restaurant manager.
• Innovate when needed and with the cooperation of the Restaurant manager.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paper work, including forms, reports and schedules in an organized and timely manner.
• Establish with the Restaurant Manager and review technical sheets with cost control and operations.
• Prepare a monthly inventory with the cooperation of the kitchen team
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and conditions in coordination with the purchasing I receiving department.
• Control food cost and usage by following proper requisition of products from storage areas, system, standard recipes and waste control in coordination with the Restaurant manager and the finance department.
• Prepare cyclical staff menus in coordination with the Restaurant Manager and according to budgeted amount per head.
• Adhere to local hygiene and sanitation laws.
• Adhere to uniform appearance as per Restaurant policies and procedures.
• Attend head department meetings when requested.
• Perform daily line checks before service starts

Health, Safety and Security
• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
• Familiarize with emergency exits and evacuation procedures.

Financial Management
• Under the assistance of the Restaurant manager work to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
• On an ongoing basis, control and analyze departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.

General
• Comply with the company's corporate code of conduct.
• Familiarize yourself with the company values and model desired behaviors.
• Perform tasks as directed by the Management in pursuit of the achievement of business goals.