Create and introduce recipes, food presentation standards, food promotions working closely with the Director of Food & Beverage and Director of Sales & Marketing.
Ensure control of food costs and wastage while ensuring quality of food and its service meets set standards.
5. Together with the Sous Chef and Chef De Partie, review suppliers price rates ensuring that only the best quality products are supplied at best prices.
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Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, inventory management, and cleanliness, ensuring compliance with health and safety regulations at all times.
Team Leadership: Lead and inspire a team of culinary professionals, providing guidance, training, and support to ensure high standards of food quality, consistency, and service delivery.
Collaboration: Collaborate closely with fitness and nutrition experts to integrate culinary offerings seamlessly into our wellness programs, promoting overall health and wellness goals.
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3. Create and introduce recipes, food presentation standards, food promotions working closely with the Director of Food & Beverage and Director of Sales & Marketing.
4. Ensure control of food costs and wastage while ensuring quality of food and its service meets set standards.
5. Together with the Purchasing Manager, review suppliers price rates ensuring that only the best quality products are supplied at best prices.
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