Responsibilities

• Oversee kitchen operations and menu development
• Ensure high-quality food presentation and safety standards
• Supervise kitchen staff and manage training
• Manage inventory and food cost control
• Collaborate with management on culinary strategies
• Stay updated on food trends and techniques
• Communicate effectively and resolve any kitchen issues

Qualifications

• Educational Qualifications: Diploma in Culinary Arts or Hospitality Management.
• Experience Level: 3-5 years of experience in a high-volume restaurant setting.
• Skills and Competencies: Strong communication and leadership skills, adept in cost management, and proficient in restaurant operations.
• Working Conditions: Fast-paced environment; may require evening and weekend hours.
• Qualities and Traits: Creative, passionate about food, detail-oriented, a...