Key Responsibilities
- Menu Management: Plan menus, create new dishes, and develop daily specials.
- Food Preparation: Prepare, cook, and present food and desserts to high standards.
- Kitchen Operations: Oversee kitchen staff, create schedules, and delegate tasks.
- Inventory & Supplies: Monitor food stock, place orders, control inventory, and ensure supplies are high-quality.
- Hygiene & Safety: Ensure the kitchen maintains high standards of cleanliness, sanitation, and food safety regulations.
- Staff Training: Mentor, train, and coach kitchen staff on techniques, recipes, and safety standards.
Required Skills & Qualifications
- Culinary Skills:Advanced knowledge of cooking, baking, and pastry techniques, as well as a creative vision for new dishes.
- Leadership & Management:Proven ability to lead, motivate, and mentor kitchen staff effectively.
- Organizational Skills:Excellent time management, multitasking abilities, and the capacity to maintain a well-organized and efficient kitchen.
- Adaptability:Ability to remain calm and work efficiently under pressure in a fast-paced environment.
- Health & Safety:Familiarity with sanitation regulations and a commitment to maintaining a safe and hygienic environment.
