24 ott - Taranto
hosco_abroad
JOB SUMMARY Responsible for:
- the overall operation of the kitchen at Cap Lazare Restaurant, ensuring the consistent preparation and delivery of high-quality food in line with the restaurant's concept, culinary standards and guest expectations. for ensuring efficient use of ingredients and resources, minimising wastage, maintaining high standards of hygiene and food safety, and achieving agreed food cost targets. supervising and developing the kitchen team, coordinating closely with the restaurant service team and contributing to an exceptional dining experience through creative menus that showcase local ingredients and Seychellois culinary identity where appropriate. The position requires a hands-on culinary professional who actively participates in food preparation, cooking and plating while managing menu development, food costing, stock control, food safety and kitchen operations. DUTIES
* Culinary Leadership, Food Preparation &, Quality
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- Lead and actively participate in the day-to-day kitchen operations, including food preparation, cooking, plating and service, while ensuring consistently high standards of food quality, taste, presentation and consistency.
- Undertake food preparation and cooking
- Plan and carry out daily mise en place, ensuring that ingredients, sauces, garnishes and other preparations are ready in the correct quantities and within the required timeframes.
- Ensure all dishes are prepared according to approved recipes, ingredient specifications, portion sizes and presentation standards.
- Monitor food quality at every stage of preparation and service, ensuring that dishes are served at the correct temperature, on time and to the required standard.
- Organise daily food production according to reservations, anticipated guest numbers, menu requirements and special events,
minimising delays and unnecessary preparation.
- Develop and maintain menus that reflect Cap Lazare restaurant's concept, its natural surroundings, destination and guest expectations, incorporating local produce and Seychellois culinary identity where appropriate.
- Ensure special dietary requirements, food allergies and guest preferences are properly identified, communicated and accommodated.
- Research new dishes, ingredients and culinary techniques to maintain an appealing and competitive menu offering.
- Maintain high standards of organisation, cleanliness and discipline throughout food preparation, cooking, plating and service.
* Menu Development &, Menu Costing
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- Develop, review and update menus in consultation with Management, taking into consideration guest preferences, seasonality, ingredient availability and business requirements.
- Prepare and standardise recipes, including ingredient quantities, preparation methods, portion sizes and plating specifications.
- Calculate recipe costs and recommend appropriate selling prices in collaboration with Management.
- Monitor the popularity and profitability of menu items and recommend changes to improve sales and gross profit margins without compromising quality.
- Develop special menus for events, celebrations, private dining and promotional activities as required.
- Review menus based on seasonality, availability, food costs,
guest feedback and business performance.
* Food Cost Control &, Waste Management
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- Take responsibility for achieving agreed food cost targets and maintaining effective control over kitchen expenditure.
- Monitor ingredient usage, portion sizes, yields and food wastage to ensure efficient utilisation of available resources.
- Ensure food is prepared in quantities appropriate to anticipated demand, avoiding overproduction, spoilage and unnecessary waste.
- Make effective use of available ingredients and identify opportunities to utilise suitable surplus ingredients safely and appropriately.
- Monitor food prices and recommend cost-effective alternatives without compromising product quality or guest satisfaction.
- Review food cost performance and report significant variances or cost-control concerns to Management.
- Contribute to the preparation and monitoring of the kitchen budget and operating expenses, as required.4. Purchasing, Stock &, Inventory Management
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- Identify daily and weekly kitchen requirements and prepare purchasing requests based on menu planning, stock availability and anticipated guest numbers.
- Ensure food products meet the required quality, freshness and specification standards upon delivery.
- Coordinate with approved suppliers and the relevant purchasing personnel to ensure timely availability of ingredients at competitive prices.
- Monitor stock levels and ensure ingredients are used efficiently, with appropriate controls to minimise shortages, excess stock and wastage.
- Ensure all food products are properly labelled, dated, stored and rotated in accordance with food safety requirements and the First-In, First-Out (FIFO) principle.
- Conduct regular stock checks and participate in stocktaking exercises, investi
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