Key Responsibilities
Plan and supervise daily kitchen operations.
Create and develop menus, recipes, and food presentation standards.
Manage kitchen staff, schedules, and training.
Ensure high-quality food preparation and customer satisfaction.
Monitor food inventory and control kitchen costs.
Maintain hygiene, sanitation, and food safety standards.
Coordinate with suppliers and purchase ingredients as required.
Ensure proper storage and handling of food items.
Monitor kitchen equipment maintenance and safety procedures.
Handle customer feedback related to food quality and service.
Required Skills
Culinary expertise
Kitchen management
Team leadership
Menu planning and food costing
Food safety and hygiene knowledge
Time management and multitasking
Creativity and presentation skills