Job Summary
Lead kitchen operations to ensure timely delivery of fresh, high-quality dishes. Design menus and recipes, coordinate and train kitchen staff, implement hygiene standards, manage inventory and procurement, and resolve customer feedback to drive operational excellence.
Responsibilities
- Ensure promptness, freshness, and quality of all dishes served to meet customer expectations
- Coordinate cooks tasks to optimize kitchen workflow and service efficiency
- Implement hygiene policies and inspect kitchen equipment to maintain cleanliness and safety standards
- Design new recipes, plan menus, and select plate presentations to enhance customer dining experience
- Review staffing levels to align with service, operational, and financial goals
- Hire and train kitchen staff, including cooks, food preparation workers, and dishwashers, to build a skilled team
- Perform administrative tasks such as inventory management and purchase order processing to maintain adequate supplies
- Set and monitor performance standards for kitchen staff to ensure consistent quality and productivity
- Obtain and analyze feedback on food and service quality, addressing customer complaints promptly to improve satisfaction
- Manage availability to work on-call, shifts, after hours, weekends, and public holidays to support kitchen operations
Preferred competencies and qualifications
- Culinary education with 2+ years of study
- 5+ years of experience in a similar kitchen management position
- Advanced knowledge of professional food principles and practices
- Proficient knowledge of human resources management
- Excellent knowledge of back-of-house (BOH) systems, ordering, and inventory control
- Strong communication skills to effectively lead and collaborate with kitchen staff
- Ability to meet deadlines in a fast-paced environment
