Job Description

• Kitchen Management:
  • Supervise and coordinate all kitchen activities, ensuring efficient workflow.
  • Maintain high standards of food quality, taste, and presentation.
  • Monitor food preparation to meet restaurant standards and customer expectations.
• Menu Planning & Cost Control:
  • Design and update menus based on seasonal availability and customer preferences.
  • Ensure cost-effective sourcing of ingredients while maintaining quality.
  • Control food wastage and optimize portion sizes to maintain profitability.
• Team Leadership & Training:

• • Hire, train, and mentor kitchen staff, fostering a positive work environment.
  • Schedule shifts and assign duties to ensure smooth kitchen operations.
  • Conduct performance evaluations and provide feedback to improve efficiency.
• Team Leadership & Training:
  • Hire, train, and mentor kitchen staff, fostering a positive work environment.
  • Schedule shifts and assign duties to ensure smooth kitchen operations.
  • Conduct performance evaluations and provide feedback to improve efficiency.

Skill set

• Cost Control
• Decision making
• Excellent use of various cooking methods
• ingredients
• equipment
• tools and processes
• Food safety
• Kitchen Management
• Time Management