Operations Assistant cum Restaurant Captain

Menu Development & Creativity: Creating innovative dishes, designing menus, and developing recipes to enhance the dining experience.
Kitchen Operations: Overseeing daily kitchen operations, including food preparation, cooking, and presentation, and ensuring high-quality standards.
Leadership & Staff Management: Leading, training, and motivating kitchen staff, scheduling shifts, and fostering a collaborative, safe work environment.
Inventory & Cost Control: Ordering supplies, managing inventory, managing budgets, and calculating food costs to ensure profitability.
Compliance & Hygiene: Ensuring strict compliance with food safety regulations, sanitation guidelines, and health and safety policies.

In addition

• Planning and designing menus for eating establishments
• Calculating costs and liaising with suppliers
• Directing kitchen operations and managing kitchen staff
• Overseeing the food preparation, cooking and cleaning processes
• Delegating tasks and resolving issues as they ariseEnsuring compliance with hygiene and health and safety regulations
• Liaising with the general manager to ensure operations run smoothly
• Ensuring all ingredients are fresh and meet quality standards