Your tasks
- Oversee the daily operations of the kitchen, ensuring efficient food preparation and service delivery.
- Develop, design, and update menus in line with customer preferences, seasonal ingredients, and business objectives.
- Create and standardize recipes, portion sizes, presentation standards, and cooking procedures.
- Supervise, train, and coordinate chefs, cooks, kitchen assistants, and other kitchen personnel.
- Plan menus and food production schedules for restaurants, hotels, banquets, and special events.
- Monitor food quality, taste, presentation, and consistency before meals are served.
- Ensure compliance with food safety regulations, hygiene standards, and proper food storage procedures.
- Manage kitchen budgets, food costs, portion control, and waste reduction.
- Monitor inventory levels, inspect ingredients, and coordinate purchasing with suppliers and the procurement team.
- Ensure kitchen equipment is properly maintained and report faults for timely repairs.
- Develop staff schedules, assign duties, and monitor kitchen team performance.
- Introduce new dishes, cooking techniques, and menu innovations to improve customer satisfaction.
- Coordinate with the Food and Beverage Manager, restaurant staff, and management to ensure smooth service.
- Handle customer feedback relating to food quality and recommend improvements.
- Monitor kitchen productivity and prepare operational reports for management.
- Ensure proper labeling, storage, handling, and rotation of food items.
- Maintain a clean, organized, and professional kitchen environment.
- Perform other related duties assigned by management.
Requirements
- Minimum qualification of an OND.
- 3 years of previous experience in a similar role.
