This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
-Responsible for maintaining food quality & ensuring guest satisfaction -Work closely with the Corporate Chef in menu development & presentation. -Work closely with Corporate Chef to standardize recipes -Responsible along with Corporate Chef in maintaining overall food & labor cost within budgetary guidelines -Maintain standards of hygiene throughout the kitchen -Must be actively involved in staff recruiting & monitoring their performance -Set standards & maintain food presentation quality in the outlet at all times -Execute all production & plating in a timely, efficient manner & to meet & exceed guest expectations -Train the Chef De Parties in the section on costing & online ordering system -Source out new products & supplies to constantly develop menus -Remain on top of culinary trends & seek always to improve culinary trends -Responsible for scheduling of staff in the Italian kitchen & ensuring that schedules are posted in a timely manner -Overall profitability of all the Kitchen -Ensure that proper par stocks of all food items are maintained -Must always be well groomed & in proper uniform, chef's hat & be role model to all staff -Ensure that all inter-kitchen transfers are done in a timely manner & brought to the Corporate Chef for authorization -Responsible for recording all food spoilage on the proper form & submit to the Corporate Chef -Liaise with Pest Control Company & monitor pest control schedule & report any problems to Corporate Chef -Motivate staff & maintain discipline at all times -Receive all goods & ensure that they meet company quality specifications & reject those items that do not -Ensure that all cook & hold temperatures of meats & sauces are maintained as per company guidelines -Responsible for monthly inventory of all items in the kitchen on last day of the month -Ensure that standard recipes are being followed at all times -Liaise with restaurant manager & service staff regarding service issues -Work very closely with the Pastry Chef in developing new desserts -Any other duties as assigned by the company
SAMBA BRANDS MANAGEMENT operates SUSHISAMBA restaurants in New York, Miami, Chicago, Las Vegas, and London. In addition to SUSHISAMBA the group manages SUGARCANE raw bar grill in Miami and Duck & Waffle restaurant in London. With over 13 years of experience the company continues to expand their cutting edge concepts. Their projects are unpredictable, their venues are impressive and their visions set trends in the industry for years. For more information on this dynamic restaurant group, please visit www.sambabrandsmanagement.