cook
Must-have:Lead
- Oversee daily kitchen operations and ensure smooth workflow across all kitchen sections.
- Develop, design, and update menus, including new dishes, seasonal specials, and food concepts.
- Maintain high standards of food quality, taste, presentation, and consistency.
- Lead, train, supervise, and motivate kitchen staff, including Sous Chefs, Chef de Partie, and kitchen assistants.
- Plan menus, manage food preparation schedules, and ensure timely service during operating hours.
- Monitor food costs, portion control, inventory, and wastage to achieve cost efficiency.
- Manage food purchasing, supplier relationships, and stock levels to ensure ingredients are fresh and available.
- Ensure compliance with food hygiene, sanitation, workplace safety, and relevant regulatory requirements.
- Establish and maintain standard recipes, kitchen procedures, and quality control measures.
- Monitor kitchen performance, staffing requirements, and operational expenses.
- Coordinate with management and front-of-house teams to improve service quality and customer satisfaction.
- Handle customer feedback regarding food quality and implement improvements where necessary.
- Willingness to work shifts, weekends, and public holidays when required.