Kitchen Staff

Key Responsibilities:

• Menu & Recipe Management:

  Develop new recipes, plan menus (considering seasonal ingredients, cost, and trends), and standardize production for consistent quality.

• Staff Leadership:

  Recruit, train, schedule, and supervise kitchen staff, delegating tasks and fostering a positive environment.

• Kitchen Operations:

  Oversee all food preparation, cooking, plating, and service, ensuring dishes are appealing and served promptly.

• Inventory & Cost Control:

  Manage food stock, inspect deliveries, place orders, minimize waste, and control food and labor costs.

• Health & Safety:

  Maintain rigorous hygiene, sanitation, and food safety standards, ensuring equipment is clean and functional.

• Budgeting:

  Work with management to set budgets, track expenses, and manage resources effectively.

Essential Skills & Requirements:

• Proven culinary experience and hands-on cooking skills.

• Strong leadership, communication, and organizational abilities.

• Creativity, attention to detail, and adaptability.

• Knowledge of sanitation regulations (HACCP, local health codes).

• Ability to work under pressure in a fast-paced environment.

• May require a culinary degree or diploma.

• It is a Full Time Cook / Chef job for candidates with 1 - 3 years of experience.