- Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
- Manage kitchen staff, including hiring, training, and scheduling.
- Develop and maintain menus, ensuring quality, variety, and seasonal appropriateness.
- Monitor food costs and inventory levels, ordering supplies as needed to maintain optimal stock levels.
- Ensure compliance with health and safety regulations and maintain cleanliness and sanitation standards.
- Collaborate with management to develop and implement strategies to improve kitchen efficiency and profitability.
- Handle customer inquiries, feedback, and complaints, ensuring exceptional service and satisfaction.
Requirements:
- Proven experience as a Senior Chef or Kitchen Manager in a high-volume establishment.
- Strong culinary skills and creativity, with a passion for food and cooking.
- Excellent leadership and management abilities, with the ability to motivate and inspire a team.
- Knowledge of kitchen best practices and food safety standards.
- Exceptional communication and interpersonal skills.
- Ability to thrive in a fast-paced environment and handle pressure effectively.
- Bachelor Degree and certification in Culinary Arts or Hospitality Management is a must.
- Able to work on Saturday and Sunday, 6 days per week.
