Responsibilities

• Craft innovative and seasonal menus that reflect the culinary vision and seasonal availability of fresh ingredients.
• Supervise and train kitchen staff to ensure high standards of food preparation, presentation, and hygiene are consistently met.
• Manage inventory and ordering of kitchen supplies to prevent shortages while minimizing waste and controlling costs.
• Oversee food safety protocols and sanitation practices, ensuring compliance with local health regulations.

Qualifications

• Culinary degree or equivalent from a recognized institution, showcasing foundational cooking techniques and theories.
• Minimum of 5 years of experience in a fast-paced kitchen environment, demonstrating growth and expertise.
• Certification in food safety and sanitation practices, ensuring a commitment to health standards.
• Proven track record in menu development and cost management, highlighting c...