DescriptionAbout the jobHe/she shall be overall incharge of Kitchen and shall be reporting to Executive Chef / F&B Director. He/she shall be managing day to day operations of Kitchen, including Materials requirement planning, prep work planning, food costing, banquet function planning, special events planning, daily specials planning, training to kitchen staff, supervison & monitoring of kitchen staff, hygiene of kitchen, etc.He/she shall be responsible for Menu updation and Recipe control. He/she shall be responsible and accountable for overall kitchen performance. He/she is expected to bring on board culinary expertise in various cuisine especially Italian, French, Indian amongst others.He/she shall have minimum 4 years experience in Africa, with overall total experience no less than 10 years.Responsibilities1. Daily Mise-en-place before opening2. Ensure cleanliness of Kitchen at all times3. Manage Kitchen operations during restaurant hours for dining, bbq & banqueting.4. Banquet function execution – Material requirement planning (Indenting), Cooking food, supervision of food serving, Plate control and Costing.5. Shelf life management6. Check quality of raw materials7. Administrative activities for Kitchen team:a. Recruitment of Kitchen staffb. Look after any HR issues for Kitchen teamc. Maintenance of all Kitchen equipment8. Supervise closing of Kitchen at night, which includes:a. Cleaning whole Kitchenb. Stock take of raw material, semi-finished items & finished itemsc. Discard end of shelf life items & submit report for discarded itemsd. Reconcile Sales with stock consumption on daily basis, and prepare daily variation report9. Maintenance of Kitchen equipment10. Supplier development and assessment / approvalQualificationsDegree in Hospitality Management from reputed University