Job Description

Key responsibilities

Menu Development:

Design menus that are creative, seasonally relevant, and visually appealing, while also meeting the restaurant's concept and profitability goals.

Kitchen Management:

Oversee the daily operations of the kitchen, including managing staff schedules, inventory, ordering supplies, and maintaining equipment.

Staff Supervision:

Hire, train, and manage the culinary team, which includes sous chefs, line cooks, and prep cooks. Conduct staff evaluations and provide feedback to foster a positive work environment.

Quality and Sanitation:

Maintain high standards for food quality, presentation, and safety by monitoring food preparation and ensuring strict adherence to health and sanitation regulations.

Budget and Cost Control:

Manage the kitchen budget, monitor food costs, and implement strategies to minimize waste and control expenses.

Vendor Relations:

Build and maintain relationships with suppliers to ensure high-quality ingredients are sourced at competitive prices.

Collaboration:

Work with front-of-house staff, such as the restaurant manager, to ensure smooth communication and a positive guest dining experience.
Qualifications and skills

Culinary Skills:

Expertise in a wide range of culinary techniques and a passion for creating innovative dishes.

Leadership:

Ability to lead and motivate a team in a fast-paced environment.

Business Acumen:

Strong understanding of financial management, including budgeting, cost control, and pricing.

Creativity:

A talent for designing unique and memorable menus.

Organization:

Excellent organizational skills for managing inventory, schedules, and daily operations.

Communication:

Strong communication skills to collaborate effectively with staff and management.
Job Type: Full-time

Pay: Up to ?50,000.00 per month

Benefits:

Flexible schedule Food provided
Work Location: In person

Expected Start Date: 15/12/2025