Recruit, train, motivate andevaluates his / her team to ensure that the department has thenecessary skill base and that staff are optimally motivated andenabled to maximize their potential and contribution to thecompany.
Conduct on / off-the-job trainingsof local Kitchen Chefs to ensure the full implementation of safetyand hygiene standards across the region as well as their compliancewith franchisor’s guidelines and local law.
Ensure the proper creation and implantation of newmenus through proper hand out procedures and timely communicationwith local F&B Operation Managers.
Ensure proper functioning of kitchens’ operations byconducting frequent visits / audits along with the Brand Manager andsupervising the brands culinary activities along with the Executive / Kitchen Chefs.
Coordinate with the localF&B Operations Managers and the local Executive / KitchenChefs to outsource / recommend the best quality ingredients, unifythem and ensure their availability through the regional / localsuppliers.
Prepare the kitchen headcountand the budget related to kitchen equipment, cleaning schedule,utensils and maintenance contracts.
Ensure,in coordination with local Kitchen Chefs, that food is properlystored, wastage is minimized and the preset food costs are adheredto.
Plan the yearly promotional campaignsacross the brand in the region for special offers, that includeChef recommendations and specialties, in coordination with theBrand Manager.
Review the kitchendesign / layout / maps and list of needed equipments for new restaurantprojects prior to final validation and construction goahead.