Menu Planning and Development
- Design and update menus based on seasonal availability, customer preferences, and culinary trends.
- Ensure menu items are cost-effective, visually appealing, and of high quality.
Kitchen Management
- Oversee daily kitchen operations, ensuring smooth and efficient workflow.
- Assign tasks and supervise kitchen staff including sous chefs, line cooks, and kitchen assistants.
Food Preparation and Quality Control
- Ensure all dishes are prepared to the highest standards of taste and presentation.
- Maintain consistency in quality, portion size, and hygiene.
Staff Supervision and Training
- Recruit, train, and mentor kitchen staff.
- Conduct regular performance evaluations and provide constructive feedback.
Inventory and Cost Control
- Monitor stock levels and order supplies as needed.
- Manage food costs, reduce waste, and ensure proper storage of ingredients.
Health and Safety Compliance
- Enforce strict sanitation and hygiene standards.
- Ensure the kitchen complies with local food safety regulations and inspections.
Collaboration and Communication
- Work closely with restaurant/hotel management, front-of-house staff, and suppliers.
- Handle customer feedback and make adjustments to improve satisfaction.
Job Type: Full-time
Benefits:
- Flextime
- Promotion to permanent employee
Schedule:
- 8 hour shift
- Weekends
Supplemental Pay:
- 13th month salary
Work Location: In person
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