The posting
Key Responsibilities
- Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
- Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
- Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
- Analyse and provide strategic business insights on food, labour, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
- Maintain the highest standards of sanitation and food safety standards in compliance with local regulations
- Implementing hygiene policies and examining equipment for cleanliness.
- Designing new recipes, planning menus, and selecting plate presentations.
- Reviewing staffing levels to meet service, operational, and financial objectives.
- Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.



