Develop and maintain restaurant cuisine concepts ensuring high standards for food preparation and presentation. Recommend menu changes based on seasonal availability.
Achieve department budget goals and minimise food cost through proper preparation inventory management and control systems.
Adhere to Anantara food preparation and presentation guidelines continually recommending improvements to ensure consistent quality.
Maintain food safety and sanitation practices including proper food handling techniques storage and rotation.
Forecast business demands to ensure efficient staffing and food production. Supervise all associates including hiring and discipline in conjunction with the Executive Chef.
Be responsible for outlet safety asset management and preventative maintenance.
Lead and participate in departmental training to improve skills and service levels. Promote positive inter-departmental relations through effective communication.
Lead by example with a hands-on approach to motivate associates and achieve operational excellence.
Qualifications :
Previous experience as a Chef de Partie or similar ready to step up
Strong culinary skills and a passion for high-quality food
Ability to lead a section and work well under pressure
Excellent communication and teamwork skills
Flexibility to work across a rotating roster including weekends and public holidays
Relevant trade qualifications in commercial cookery
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