- Required experience: Minimum of four years of kitchen experience, with two years in a supervisory role
- Manage kitchen operations and kitchen staff, monitor consistency and quality (e.g. taste, presentation etc.) of restaurant menus at all times, and ensure that all dishes are prepared and served according to established standards, including recipes, portioning, and cooking methods
- Implement and enforce kitchen SOP (Standard Operating Procedure) and policies that uphold health and safety regulations, and ensure that kitchen staff operate and perform their duties in accordance with the established SOP
- Hire, train, supervise and manage kitchen staff, including scheduling schedules, and providing performance feedback
- Ensure collaboration between kitchen and front-of-house operation and restaurant management
- Prepare monthly cost reports and maintain kitchen inventory
- Ensure all kitchen equipment is in good working order and reporting any issues
- Maintain a clean and safe kitchen environment, adhering to health and safety regulations, and ensuring proper food handling procedures
- Spearhead the new product launch effort e.g. seasonal specials / menus following management guidance and the marketing strategy of the company