Your tasks
- Oversee all kitchen operations and food production activities.
- Develop menus, recipes, and food presentation standards.
- Supervise the Head Chef, Sous Chefs, and other kitchen personnel.
- Ensure consistency in food quality, taste, and presentation.
- Manage food costs, portion control, and kitchen budgets.
- Monitor inventory, food supplies, and supplier relationships.
- Establish and enforce food safety and hygiene standards.
- Train and mentor kitchen staff.
- Introduce new dishes and improve existing menus.
- Monitor customer feedback and address food-related complaints.
- Coordinate with the Food and Beverage Manager on menu planning and service delivery.
- Prepare reports on kitchen performance, costs, and operational needs.
Requirements
- HND or professional qualification in Culinary Arts, Hospitality Management, or a related field.
- Extensive experience in professional kitchen management is required.
- Proven experience leading kitchen teams in a hotel, restaurant, or similar establishment.
- Strong menu development, food costing, and budgeting skills.
- Excellent leadership and staff management abilities.
- In-depth knowledge of food safety and sanitation standards.
- Creativity, organization, and exceptional attention to detail.
- Ability to manage multiple kitchen operations under pressure.
- Strong communication and decision-making skills.
- Ability to manage time and meet production deadlines.
- Good organizational and teamwork skills.
