Kitchen Operations Manager

Role Summary:

The Executive Chef will play a pivotal role in supporting the kitchen brigade during service, overseeing a section, and upholding the company's philosophy, operating standards, and procedures.

Key Responsibilities:

• Develop a harmonious work atmosphere with a focused approach to collaboration and teamwork.
• Ensure professional and ethical relationships with guests, suppliers, and colleagues.
• Manage the kitchen line, including the preparation of all dishes and cleaning.
• Be in charge of the workstation, inclusive of mise en place, to be fully prepared for the operating needs of the day.
• Supervise and train the demi and commis de partie.
• Proactively be involved in teamwork and cooperate with every co-worker.
• Ensure compliance with all HACCP system rules, including refrigerator temperature control, labeling of processed and unprocessed dishes, workstation sanitization, and correct use of products according to legal requirements.
• At the end of each shift, suggest a market list to ensure all supply needs for the following day are supervised.
• Take care of the due handover in case of absence in the following shift.
• Be in charge of reading refrigerators' temperatures of the section and complete the autoregulation system tables.
• Store groceries and fresh produce, collect ingredients from the warehouse.
• Together with the other Executive Chef, ensure meal preparation for the staff canteen and delivery to the dining area punctually.
• Check the correct use and upkeep of all equipment and materials supplied.
• Implement all information shared during training.

Requirements:

• Ability to work in a fast-paced kitchen environment.
• Strong leadership and communication skills.
• Knowledge of HACCP system rules and regulations.
• Ability to work effectively in a team environment.
• Flexibility to work in different kitchen sections as required.