Responsible for directing the kitchen team, maintaining efficiency, and ensuring adherence to food safety.
Key Responsibilities
Menu Planning & Creation:
Develop and manage menus, including specials, seasonal offerings, and special event menus.
Kitchen Management & Staff Supervision:
Oversee and manage the day-to-day operations of the kitchen, including hiring, training, and evaluating staff.
Food Quality & Presentation:
Maintain high standards for food quality, taste, and presentation, ensuring consistency across the board.
Inventory & Ordering:
Manage inventory, order supplies, and ensure proper storage and handling of ingredients.
Cost Control & Budget Management:
Monitor and manage food and labor costs, ensuring profitability and efficient operation.
Food Safety & Hygiene:
Ensure compliance with all food safety regulations and maintain a clean and sanitary kitchen environment.
Collaboration & Communication:
Work closely with restaurant management, front-of-house staff, and vendors to ensure seamless operation and customer satisfaction.
Essential Skills & Qualifications:
Extensive culinary knowledge and experience, with a proven track record in a professional kitchen setting.
Strong leadership, management, and communication skills.
Ability to manage multiple tasks and work effectively under pressure.
Knowledge of food safety and regulations.
Creative and innovative menu development skills.
Excellent organizational and time management skills.
Ability to work collaboratively and build strong relationships with team members.