Steakhouse Chef

Responsibilities:

• Massive focus on food consistency and quality
• Establish culinary standards of the restaurant
• Develop menus, which meet the needs of the target market and are in line with the operating concept for the restaurant.
• Plan menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef and Corporate.
• Identify market needs and trends in terms of food for both hotel guests and the local Market.
• Inspect daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health & Safety regulations.
• Report any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out in the correct manner by all Kitchen colleagues.
• Ensures the personal hygiene of the colleague is up to the standard.
• Any other duties as may reasonably be requested by the management.