Job Descriptions
1. **Staff Management:**
- Supervise and lead kitchen staff, including chefs, cooks, and kitchen assistants.
- Conduct training sessions to ensure the team is well-versed in standard operating procedures.
- Schedule and manage work shifts, considering peak times and business needs.
2. **Kitchen Operations:**
- Oversee the preparation, cooking, and presentation of dishes, ensuring consistency and high-quality standards.
- Monitor and manage kitchen equipment, coordinating repairs and maintenance as needed.
- Collaborate with the front of house team to ensure smooth communication and coordination.
3. **Inventory Control:**
- Manage inventory levels for food and supplies, placing orders as necessary.
- Implement effective stock rotation to minimize waste and ensure freshness.
- Conduct regular inventory audits to track usage and identify areas for improvement.
4. **Safety and Hygiene:**
- Enforce strict adherence to safety and sanitation standards in the kitchen.
- Conduct regular inspections to identify and address potential hazards.
- Train staff on proper food handling and safety protocols.
5. **Menu Contribution:**
- Monitor customer feedback and make adjustments to improve menu offerings.
6. **Cost Management:**
- Work within budget constraints, finding cost-effective solutions without compromising quality.
- Analyze food costs, portion control, and waste management to maximize profitability.
7. **Communication:**
- Foster open communication within the kitchen team and with other departments.
- Report to upper management on kitchen performance, challenges, and opportunities for improvement.
Requirements:
- Previous experience as a Chef or in a similar role, with managerial responsibilities preferred
- Culinary degree or relevant certification.
- Strong leadership and organizational skills.
- In-depth knowledge of kitchen operations, safety, and hygiene.
- Ability to work under pressure and manage a dynamic kitchen environment.
- Excellent communication and interpersonal skills.
