Job Summary
Lead and manage kitchen operations by hiring and training staff, planning menus, ensuring food safety and hygiene compliance, and maintaining supplier relationships to deliver high-quality culinary experiences.
Responsibilities
- Interview, hire, and train cooks and kitchen staff to build a skilled food preparation team
- Plan and supervise daily tasks of food preparation staff to ensure efficient kitchen operations
- Manage health and safety protocols for the food team to maintain a safe working environment
- Design and update food menus incorporating current culinary trends to enhance customer satisfaction
- Develop recipes and determine optimal presentation methods to maintain food quality standards
- Order food, kitchen equipment, and supplies while maintaining accurate inventory records
- Coordinate with suppliers to verify correct delivery of equipment and supplies at agreed prices
- Inspect kitchen equipment and work areas regularly to ensure cleanliness and operational readiness
- Comply with current health and safety laws and regulations to uphold food safety standards
- Prepare and cook food according to standard operating procedures to ensure consistency
- Allocate kitchen duties and oversee smooth workflow to meet operational demands
- Fulfill all food orders promptly and to established quality standards
- Conduct stock checks and manage inventory to prevent shortages and waste
- Maintain high hygiene and housekeeping standards within the kitchen environment
- Store, prepare, and present food safely and hygienically to protect consumer health
- Build and sustain strong relationships with key clients and wholesale buyers to support business growth
- Adapt to night shifts, split shifts, and work extra hours or weekends as required to meet operational needs
