Job Summary
Oversee kitchen operations to ensure high standards in food preparation, hygiene, and staff management while complying with health and safety regulations. Collaborate with leadership to address complaints and optimize resources.
Responsibilities
- Lead and manage all kitchen operational activities to ensure smooth and efficient workflow
- Control and direct food preparation processes to maintain high quality and consistency in dishes
- Monitor hygiene and sanitation standards throughout the restaurant to ensure compliance with regulations
- Inspect food preparation for quality, quantity, and portion sizes to meet established standards
- Communicate complaints and improvement opportunities to the Executive Chef for resolution
- Maintain accurate attendance records and create staff rosters to optimize kitchen workforce scheduling
- Enforce personal cleanliness and hygiene standards among chefs and kitchen staff
- Plan and order kitchen equipment and ingredients based on inventory shortages to ensure uninterrupted operations
- Ensure all kitchen activities comply with relevant legislation, health and safety regulations, and licensing conditions
- Supervise storage areas including stations, refrigerators, and perishables to prevent spoilage and waste
- Manage ERP system tasks related to kitchen operations for accurate tracking and reporting
- Perform additional culinary duties as assigned by the Executive Chef or F&B Operations Manager
Preferred competencies and qualifications
- Demonstrate excellent leadership and management skills to motivate and direct kitchen staff effectively
- Understand local market trends to inform menu planning and ingredient sourcing
- Apply creativity in food preparation and presentation to enhance customer experience
- Communicate clearly and collaborate with all levels of staff to foster a positive work environment
- Possess at least 5 years of relevant working experience in kitchen or food service operations
