DUTIES AND RESPONSIBILITIES
Supervise and manage kitchen staff, including cooks and kitchen assistants, to ensure a cohesive and efficient team environment.
Delegate tasks effectively to ensure timely and organized food preparation.
Conduct regular staff meetings to discuss kitchen operations, menu changes, and training needs.
Collaborate with management to develop innovative menus that cater to customer preferences and seasonal ingredients.
Prepare, cook, and present dishes according to established recipes and quality standards.
Ensure that all food items are prepared in a timely manner and meet presentation standards.
Adhere to all food safety regulations and hygiene standards set by local health authorities.
Implement and monitor sanitation procedures for food handling, storage, and kitchen cleanliness.
Conduct regular inspections of kitchen equipment and work areas to ensure compliance with health and safety standards.
Monitor stock levels and assist in ordering supplies to maintain adequate inventory.
Perform regular inventory checks and manage waste to minimize food costs.
Maintain relationships with suppliers to ensure quality and timely deliveries.
Train and mentor kitchen staff to enhance their culinary skills and ensure consistency in food preparation.
Develop training programs for new hires to integrate them into kitchen operations.
Encourage staff creativity and input in menu development and food presentation.
Ensure proper maintenance of kitchen equipment and report any malfunctions to management promptly.
Maintain a clean and organized kitchen workspace, adhering to safety protocols to prevent accidents.
Occasionally interact with guests to receive feedback and address any culinary concerns.
Understand dietary restrictions and preferences to accommodate guest requests effectively.
KEY REQUIREMENT SKILLS AND QUALIFICATION
Diploma or Certificate in Hospitality, Culinary Arts, or a related field from a recognized institution.
2-3 years of experience in a busy kitchen environment, preferably in a similar role.
Proven experience in menu development, food preparation, and kitchen management.
Strong knowledge of food safety regulations and best practices.
Excellent leadership skills with the ability to motivate and inspire a team.
Creative and passionate about food presentation and culinary innovation.
Strong organizational skills and attention to detail.
Ability to work under pressure and manage time effectively.