Job Description
-Plan, prepare, and cook menu items in accordance with recipes and quality standards.
-Supervise, train, and manage kitchen staff to ensure smooth daily operations.
-Oversee food inventory, monitor stock levels, and coordinate with suppliers for timely ordering.
-Ensure compliance with food safety, hygiene, and sanitation regulations.
-Maintain consistency in food quality, taste, and presentation.
-Create and update menus in collaboration with management, taking into account seasonal availability and customer preferences.
-Monitor portion control and minimize food wastage.
-Ensure all kitchen equipment is properly maintained and report issues when necessary.
-Work with management to control food costs and achieve budget targets.
-Lead by example in maintaining a professional, efficient, and positive work environment.