Description

• Supervise kitchen staff to ensure efficient operations and adherence to safety and hygiene standards.
• Oversee the preparation and presentation of dishes to maintain quality and consistency.
• Coordinate inventory management and ensure proper stock levels are maintained.
• Assist in menu planning and development, considering customer preferences and seasonal availability.
• Train and mentor kitchen staff, fostering a positive and collaborative work environment.

Requirements

• Educational Qualifications: High School diploma or equivalent; culinary training is a plus.
• Experience Level: 1–3 years of experience in a kitchen environment.
• Skills and Competencies: Proficient in Mise-En-Place, cooking techniques, and attention to detail.
• Qualities and Traits: Strong written and verbal communication skills, customer-oriented approach, and leadership abilities.
• Working Conditions: Fast-paced kitchen environment requiring long hours on feet, including evenings and weekends.