Job Description
Responsibilities • Plan, organize, and oversee daily kitchen operations to ensure smooth and efficient food preparation and service. • Develop and maintain menu offerings, recipes, and food presentation standards. • Supervise, train, and guide kitchen staff to ensure consistent food quality and productivity. • Monitor food quality, portion control, and kitchen hygiene standards at all times. • Manage inventory levels, food ordering, and storage to minimize wastage and control costs. • Ensure compliance with all food safety, sanitation, and workplace health regulations. • Coordinate with management on menu planning, promotions, and operational improvements. • Handle customer feedback relating to food quality and implement corrective actions where necessary. Requirements • Proven experience in managing kitchen operations and food preparation activities. • Strong knowledge of food safety, hygiene, and sanitation practices. • Ability to lead, supervise, and train a team in a fast-paced kitchen environment. • Good organizational and time-management skills. • Ability to maintain high standards of food quality and consistency. • Experience in menu planning, inventory control, and cost management. • Ability to work flexible hours • Strong problem-solving and communication skills.
