Job Description
Roles & Responsibilities Core Responsibilities Menu Development: Design innovative and seasonal menus that reflect the establishment's vision and drive customer satisfaction. Team Leadership: Hire, train, schedule, and mentor kitchen staff (including sous chefs and line cooks) to build a collaborative and highly skilled workforce. Financial & Cost Control: Manage kitchen budgets, including food and labor costs, to ensure maximum profitability without compromising quality. Inventory & Purchasing: Oversee the procurement of fresh ingredients and kitchen supplies while tracking stock levels and minimizing waste. Health & Safety: Enforce strict food safety, sanitation, and hygiene regulations (such as HACCP) at all times. Quality Assurance: Ensure all dishes are prepared promptly and presented aesthetically according to set culinary standards before reaching the guest. Essential Skills & Qualifications Culinary Expertise: Deep knowledge of diverse cooking techniques, international cuisines, and global food trends. Business Acumen: Strong financial literacy and experience managing \(P \text{ } \& \text{ } L\) (profit and loss) statements. Problem-Solving & Multitasking: Ability to remain level-headed and make quick decisions in a fast-paced, high-pressure environment. Communication: Excellent interpersonal skills to coordinate smoothly with front-of-house management, suppliers, and ownership.
