Job Summary
You will lead kitchen operations to deliver high-quality food on time, design menus and plating, coordinate and train staff, manage inventory, enforce safety standards, and innovate recipes to enhance customer satisfaction and operational excellence.
Responsibilities
- Ensure all food meets the highest quality standards and is served promptly to enhance customer satisfaction
- Plan menus and design plating presentations to create visually appealing dishes
- Coordinate kitchen staff activities and provide assistance to maintain smooth operations
- Hire and train kitchen staff to prepare and cook menu items consistently and efficiently
- Conduct stocktaking of ingredients and equipment and place orders to maintain adequate supplies
- Enforce safety and sanitation best practices to comply with health regulations and ensure a safe kitchen environment
- Develop new recipes regularly to update the menu and incorporate current food trends
- Monitor industry trends to keep the menu innovative and competitive
- Collect and analyze feedback from restaurant staff and patrons to improve food quality and service
- Manage inventory and stocktaking processes to optimize resource use and reduce waste
- Adapt to work schedules including on-call, shifts, after hours, weekends, and holidays to support kitchen needs
Required competencies and certifications
- Qualification from a culinary school
- Minimum 5 years of experience in a similar kitchen management position
- In-depth knowledge of food principles and best practices
- Strong communication and leadership skills to effectively manage kitchen teams
- Ability to perform under high-pressure conditions while maintaining quality and safety standards
- Commitment to exceptional cleanliness, health, and safety standards
Preferred competencies and qualifications
- Creative and innovative thinking to develop unique recipes and menu concepts
- Passion for creating food that delights and attracts customers
