Job Summary
Leads the kitchen team, designs menus, supervises food preparation, and ensures high-quality standards.
Responsibilities
- Lead and coordinate kitchen team members to deliver efficient and high-quality food service
- Develop and design innovative menus that align with customer preferences and business goals
- Oversee food preparation processes to ensure consistency, quality, and timely delivery
- Implement and monitor food safety and hygiene protocols to maintain compliance with regulatory standards
- Manage food costing and kitchen operations to optimize resource use and profitability
- Apply creativity to innovate recipes and presentation, enhancing the dining experience
Required competencies and certifications
- Culinary degree or equivalent professional training
- Minimum 7 years of kitchen experience, including at least 2 years in a leadership role
Preferred competencies and qualifications
- Expertise in menu planning, food costing, and kitchen operations
- Strong knowledge of food safety and hygiene standards
- Creativity and ability to innovate with recipes and presentation
