Roles & Responsibilities
1. Menu Development
- Create and design seasonal menus that reflect the restaurant’s concept and target audience.
- Innovate dishes while maintaining consistent quality and flavor.
2. Food Preparation and Cooking
- Oversee the preparation and cooking of all menu items.
- Ensure food is cooked to the appropriate temperatures and presented beautifully.
3. Kitchen Management
- Supervise kitchen staff, including line cooks, prep cooks, and dishwashers.
- Delegate tasks and manage workflow during service hours.
4. Quality Control
- Maintain high standards of food quality and presentation.
- Regularly taste dishes to ensure consistency and flavor profiles.
5. Inventory and Cost Management
- Monitor inventory levels and order supplies as needed.
- Control food costs by minimizing waste and ensuring efficient use of ingredients.
6. Health and Safety Compliance
- Ensure the kitchen complies with health and safety regulations.
- Maintain cleanliness and organization in the kitchen area.
7. Staff Training and Development
- Train new kitchen staff in cooking techniques and safety protocols.
- Foster a collaborative and positive team environment.
8. Customer Engagement
- Occasionally interact with guests to receive feedback and make recommendations.
- Adapt menu items based on customer preferences and dietary restrictions.
9. Collaboration with Management
- Work closely with restaurant management to align kitchen operations with overall restaurant goals.
- Participate in staff meetings to discuss menu changes, customer feedback, and operational improvements.
10. Event and Special Menu Planning
- Prepare special menus for events, private parties, or seasonal celebrations.
- Collaborate with event planners or management for customized dining experiences.
Skills Required
- Strong culinary skills and creativity
- Leadership and team management abilities
- Excellent time management and organizational skills
- Knowledge of food safety standards and regulations
