Zuma Cabo Head Chef

Expat Package will be offered!

JOB SUMMARY:

To oversee and manage the seamless running of the kitchen departments by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination. In charge of all department kitchen operations during service when Executive Chef is off site.

ESSENTIAL JOB FUNCTIONS:

·       Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with culinary chef team.

·       Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

·       Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

·       Together with the Executive Chef and Group Executive Chef, plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions and popularity of various dishes and frequency of menu

·       Assists in overseeing kitchen inventory, purchasing and food cost.

·       To assist in the creation and preparation of food items according to the standard recipes, with flair, creativity and quality standards that meet the high standards and expectations of the restaurant.

·       Control food costs and minimize waste of all food items.

·       Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items as needed by the Executive Chef

·       To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

·       Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.

·       To maximize employee morale and productivity. To assist and train line staff and Sous Chefs in the preparation of all dishes and provide performance feedback.

·       To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.

·       To ensure the proper handling and storage of all food items according to health and safety

·       To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the Executive Chef with staff  or colleague issues

·       To abide by all federal, state and local labor, health and safety laws

·       To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

·       To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.

·       To develop an open culture of communication, both formal and informal and encourage employee involvement.

Expat Package will be offered!

JOB SUMMARY:

To oversee and manage the seamless running of the kitchen departments by providing a highly efficient and effective service while ensuring that all financial and statutory requirements are met, and supporting the delivery of outstanding customer service. Management of line staff to include interviewing, hiring, training, scheduling, promoting, performance evaluations, disciplining, and termination. In charge of all department kitchen operations during service when Executive Chef is off site.

ESSENTIAL JOB FUNCTIONS:

·       Management and oversight of recruiting, hiring, training, scheduling, supervision of employees and overall performance and development in conjunction with culinary chef team.

·       Appraising employee’s overall productivity and efficiency for recommendations for promotions, performance evaluations, disciplining and/or terminations.

·       Assists with the development and maintenance of a detailed Department Operations Manual that reflects policies & procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

·       Together with the Executive Chef and Group Executive Chef, plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions and popularity of various dishes and frequency of menu

·       Assists in overseeing kitchen inventory, purchasing and food cost.

·       To assist in the creation and preparation of food items according to the standard recipes, with flair, creativity and quality standards that meet the high standards and expectations of the restaurant.

·       Control food costs and minimize waste of all food items.

·       Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns prices to menu items as needed by the Executive Chef

·       To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.

·       Being the “Example” at all times that the staff witnesses, and knowing that a much greater response from the staff is achieved by leading the way and not directing the way. Instill a culture of pride and ownership.

·       To maximize employee morale and productivity. To assist and train line staff and Sous Chefs in the preparation of all dishes and provide performance feedback.

·       To ensure the restaurant’s operational budgets are strictly adhered to, all costs are controlled and any expenditure approved.

·       To ensure the proper handling and storage of all food items according to health and safety

·       To maintain good working relationships with colleagues and all other departments and liaison with Human Resources and the Executive Chef with staff  or colleague issues

·       To abide by all federal, state and local labor, health and safety laws

·       To have a complete understanding of the restaurant's policy relating to Fire, Hygiene and Safety; including staff training and adherence by all.

·       To have a complete understanding of the restaurant’s employee handbook and adhere to the regulations contained within it.

·       To develop an open culture of communication, both formal and informal and encourage employee involvement.