The Role:
- Liaise with existing, new & potential franchise brands to assure that menus and products reflect the brand identity and any localisation adjustments comply with brand standard.
- Be responsible for the continuous development of culinary standards within food division through standardisation of culinary processes.
- To provide ongoing professional development to the directly reporting Restaurant Executive Chefs across the region as well as technical input.
- Participate in interview and evaluation of Restaurant Executive Chef positions.
- Work with the Procurement function to unify purchasing opportunities where possible.
- Assist when required by the brands in the budget setting including; food cost, kitchen manning and kitchen investment for each site.
- Ensure all Health & Safety / Food Hygiene guidelines are adhered to.
- Carry out periodic visits to restaurants or other sites to analyse food specification standard gaps and take corrective measures.
Requirements:
- 10-15+ year's relevant experience in casual dining
- Management of Kitchen P&L
- Managing the menu development process
- Knowledge of food handling, preparation, service and operation of all kitchen equipment
- Hands-on Japanese & Mediterranean cuisine is a must
- Previous experience of managing multiple restaurants
Skills & Experience:
- Critical & Strategic Thinking
- New Product and Menu Development
- Time Management
- Focus on quality and customer service
- Leadership and motivation
- Food Production
- Culturally sensitive
Send resume to soor@jobs-n-jobs.com
Send resume to soor@jobs-n-jobs.com
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