Staff Responsibilities:
Managing all kitchen activities including scheduling inventory management and staff coordination for smooth operation
Supervise waitresses and service staff to maintain high quality customer service
Lead meal preparation ensuring excellence in taste and presentation.
Plan and design innovative menus with seasonal fresh ingredients.
Ensure compliance with health and safety standards throughout food preparation.
Maintain inventory oversee restocking and report supply needs.
Perform daily reconciliation of sales and stock at key operational stages.
Submit daily sales and stock reports to the Business Manager and Finance Admin
Stay updated with food trends to enhance the dining experience.
Train mentor and manage kitchen staff to promote teamwork and efficiency.
Enforce hygiene safety and sanitation regulations.
Monitor food costs and minimize waste while ensuring profitability.
Report real-time restaurant issues including: Faulty systems or maintenance needs Staff misconduct or security threats Suspected theft or process manipulation Any other concerns affecting operations.
Requirements
REQUIREMENT:
Proven experience as a chef or similar role in a professional kitchen
Experience in menu planning food preparation and kitchen management.
Strong knowledge of food preparation techniques ingredients and kitchen equipment.
Ability to maintain high standards of cleanliness and food hygiene.
Ability to train and mentor kitchen staff effectively.
Flexibility to adapt to changing menus customer needs or kitchen challenges.
Proficiency in food costing inventory control and kitchen budgeting.