Key Responsibilities:
Kitchen Operations:
Oversee all aspects of kitchen operations, including food preparation, presentation, and service.
Develop and maintain standard operating procedures tensure efficiency and quality.
Ensure compliance with health, safety, and hygiene standards.
Menu Development:
Design creative, seasonal, and cost-effective menus that cater tcustomer preferences.
Incorporate local and international cuisine tappeal ta diverse clientele.
Regularly update the menu based on customer feedback and trends.
Team Leadership:
Recruit, train, and mentor kitchen staff tmaintain a cohesive and high-performing team.
Schedule shifts and manage staff performance and development.
Foster a culture of teamwork and continuous improvement.
Inventory and Cost Control:
Manage inventory, ensuring adequate stock levels of ingredients and supplies.
Negotiate with suppliers for high-quality ingredients at competitive prices.
Monitor food costs and minimize waste tachieve budgetary goals.
Customer Satisfaction:
Ensure consistent delivery of high-quality dishes that meet or exceed customer expectations.
Actively address and resolve any issues related tfood quality or service.
Culinary Innovation:
Stay updated on culinary trends and incorporate innovative techniques and presentation styles.
Organize and lead culinary events, tastings, and promotions tenhance the restaurant's profile.
Requirements
Qualifications and Experience:
Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
A minimum of 5 years' experience in fine dining or high-volume kitchen environments is required.
Exceptional culinary skills and a deep understanding of various cuisines.
Strong leadership, organizational, and time-management abilities.
Proficiency in kitchen equipment, inventory management, and food cost analysis.
Certification in food safety and hygiene is an added advantage.