Kitchen Operations & Menu Development: - Develop, plan, and execute a diverse, innovative continental menu with a balance of classic and modern flavors.
- Ensure consistency in food quality, presentation, and taste according to restaurant/hotel standards.
- Introduce new dishes and seasonal menu updates based on trends and customer preferences.
- Oversee food preparation, ensuring adherence to recipes and portion control.
- Maintain food safety and hygiene standards as per local health regulations.
Team Management & Leadership: - Lead, mentor, and train kitchen staff, ensuring a high-performing team.
- Supervise food production, coordinating with sous chefs and other kitchen staff.
- Manage kitchen scheduling, staff allocation, and workload distribution.
- Conduct performance evaluations and provide constructive feedback to the team.
Inventory & Cost Control: - Monitor kitchen inventory and ensure proper stock levels of ingredients and supplies.
- Work closely with the purchasing team to source quality ingredients at the best prices.
- Implement cost control measures to minimize food wastage and optimize profitability.
- Maintain proper storage and rotation of ingredients to prevent spoilage.
Coordination & Customer Satisfaction: - Collaborate with the service team to ensure smooth kitchen-to-table operations.
- Address guest feedback and make necessary adjustments to enhance the dining experience.
- Participate in special events, promotions, and catering services as required.
Employment Type: Full Time, Permanent
Read full job description