The posting
Key Responsibilities:
- Menu Planning and Development:Creating and updating menus, developing new dishes, and ensuring variety and quality.
- Food Preparation and Presentation:Overseeing the preparation and presentation of dishes, ensuring they meet quality standards before being served.
- Staff Management:Hiring, training, and managing kitchen staff, including assigning tasks, scheduling, and performance management.
- Inventory Management:Managing food inventory, ordering supplies, and controlling food costs.
- Food Safety and Hygiene:Ensuring compliance with health and safety regulations, maintaining a clean and organized kitchen, and adhering to food safety standards.
- Collaboration:Working with other chefs, management, and other departments to ensure a seamless dining experience.
- Problem Solving:Addressing any issues that arise in the kitchen, including food-related complaints and equipment malfunctions.
- Budgeting:Collaborating with management on menu planning and budgeting, ensuring profitability and cost-effectiveness.



