The F&B specialist is responsible for overseeing the culinary operations of our Italian Restaurant, including training and managing kitchen staff, validating recipes, and maintaining standard operating procedures (SOPs). This role requires exceptional culinary skills, leadership, and the ability to ensure consistent food quality and presentation.

Key Responsibilities:

1. Staff Management and Training:

•   Supervise, train, and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants.
•   Develop and implement training programs to enhance staff skills and performance.
•   Conduct regular performance evaluations and provide constructive feedback.

2. Recipe Development and Validation:

•   Test, and validate recipes to ensure they meet our standards for taste, quality, and presentation.
•   Standardize recipes and ensure all kitchen staff adhere to them.
•   Continuously provide feedback based on customer feedback and culinary trends.

3. Standard Operating Procedures (SOPs):

•   Develop and maintain SOPs for all aspects of kitchen operations, including food preparation, cooking, plating, and storage.
•   Ensure compliance with health and safety regulations, including HACCP and ServSafe standards.
•   Regularly review and update SOPs to enhance efficiency and consistency.

4. Kitchen Operations:

•   Oversee daily kitchen operations to ensure smooth and efficient service.
•   Manage inventory and order supplies to maintain stock levels and minimize waste.
•   Coordinate with the front-of-house staff to ensure seamless service and customer satisfaction.

5. Quality Control:

•   Conduct regular inspections of food preparation and storage areas to ensure hygiene and sanitation standards are met.
•   Monitor food quality and presentation to ensure consistency and excellence.
•   Address and resolve any issues related to food quality or kitchen operations promptly.

6. Budget Management:

•   Monitor food costs and labor expenses to ensure profitability.
•   Implement cost-control measures without compromising quality.
• .

Working Conditions:

• This position may require working evenings, weekends, and holidays depending on the business hours of operation.
• Ability to travel between different locations as needed.

Skills

Qualifications:

• Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field preferred.
• Proven experience as a specialist, Chef, or in a similar role.
• Strong knowledge of culinary techniques, food safety regulations, and industry best practices.
• Excellent leadership and team management skills.
• Ability to work under pressure and handle high-volume kitchen operations.
• Strong organizational and time-management skills.
• Proficiency in using kitchen equipment and culinary software