Minimum skills and experience required: MatricRelevant qualifications Duties and Responsibilities: Train, develop and motivate supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basisTeaches preparation according to well defined pre-existing recipes as well as develops and tests new recipes for the menusDisplay exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to managementShould be able to provide direction for all day-to-day operations in the kitchenUnderstand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gapsProvides guidance and direction to subordinates, including setting performance standards and monitoring performanceUtilizes interpersonal and communication skills to lead, influence, and drive the kitchen staffShould advocate sound financial/business decision making, demonstrates honesty, integrity and leads by exampleProvides and supports service behaviours that are above and beyond for customer satisfaction and retentionImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback and individual coaching when neededDelegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectivesReviews staffing levels to ensure that guest service, operational needs and financial objectives are metActively involved in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operationDetermines how food should be presented and create decorative food displaysRecognizes superior quality products, presentations and flavourEnsures compliance with food handling and sanitation standardsFollows proper handling and right temperature of all food productsEnsures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standardsResponsible for the acquisition of needed goods and servicesEnsure all products are prepared in a consistent manner and meets the quality standardsEnsure proper grooming and hygiene standards for all kitchen staffsEnsures all kitchen employees maintain required food handling and sanitation certificationsEnsure proper purchasing, receiving and food storage standards in the kitchenInteracts with guests to obtain feedback on food quality, presentation and service levelsActively responds to and handles guest problems and complaintsMaintain quality levels of receivin