Job Description
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-rel...