Responsibilities:
* Manage menu preparation and pricing in line with the stated F&B objectives of the Restaurant.
* Develop food items to meet the taste and dining requirements of the guests.
* Maintain sensitivity to local cultural traditions in preparation and services of all food on premises.
* Manage the preparation and presentation of food products to ensure quality at all times.
* Monitor and check guest satisfaction, assist with enhancing the product and service that is presented to the guest.
* Implement procedures to minimize wastage and over-production.
* Ensure all kitchen quality standards are complied with and that policies and procedures are consistently applied.
* Ensure standards of presentation and preparation of food items meet restaurant & brand standards.
* Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
* Assist with the management of the Kitchen Operation. Activities center on identification of strengths and weaknesses, the development of plans and strategies to ensure business development.
* Assist with efforts expended and decisions made and revenue generated by food sales.
* Assist with controls over the elements that determine profit and loss.
* Assist with managing operating expenses that have the capacities to set margins and manage the business against profit projections.
* Make decisions that relate to profit and loss.
* Assist with the financial management of the operating department.
* Direct and train all kitchen associates.
* Assist in new-hire and ongoing training.
* Assist in the timely completion of performance appraisals.
* Give direction and assist with the implementation of plans.
* Able to assist and exercise hire and fire discretion within the restaurant policies.
Requirements:
* Stock Control & Costings.
* Western & Mediterranean Culinary Skills & Knowledge.
* Highly developed interpersonal and organizational skills.
* High level of Spanish is a must, English is also beneficial.
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