Key Responsibilities

Prepare and cook meals according to recipes and quality standards.
Supervise kitchen staff, including cooks, assistants, and dishwashers.
Design and update menus based on seasonal ingredients, customer preferences, and budget.
Ensure cleanliness and hygiene in the kitchen, complying with health and safety regulations.
Order and manage inventory of food supplies and kitchen equipment.
Control food costs and minimize waste through efficient planning and portion control.
Train and mentor staff, fostering a collaborative and high-performing kitchen environment.
Monitor food quality, presentation, and consistency across all dishes.

Required Skills & Qualifications

Culinary degree or equivalent professional experience.
Strong knowledge of cooking techniques, kitchen equipment, and food safety.
Creativity in menu development and food presentation.
Excellent time management and organizational skills.
Leadership and team management abilities.
Effective communication skills.

Please send your resume/CV