Job Description

Kitchen Operations:

Overseeing all back-of-house functions, including food preparation, plating, and service.

Experience:

Extensive experience in a professional kitchen, preferably in a management or sous chef role, is essential. Minimum 5yrs to 7+ years of experience in an executive kitchen position. Salary will be as per industrial standard

Communication:

Communicating with front-of-house staff and restaurant management to ensure smooth operations and guest satisfaction.

Culinary and Menu Management:

Menu Development:

Creating new menus, developing recipes, and ensuring menu items meet quality and presentation standards.

Quality Control:

Monitoring food preparation and presentation to ensure consistent quality and meet restaurant standards.

Recipe Standardization:

Ensuring kitchen staff adhere to recipes and maintain consistency in food quality and presentation.

Financial and Operational Responsibilities:

Cost Control: Managing food and labor costs, monitoring inventory, and minimizing waste. Inventory Management: Ordering and managing inventory of ingredients, equipment, and supplies. Equipment Management: Ensuring proper maintenance and upkeep of kitchen equipment and facilities. Food Safety: Ensuring strict adherence to food safety regulations, sanitation standards, and food hygiene practices. Compliance: Keeping up-to-date on restaurant industry trends and regulatory changes. Food for special occasion and events hand on exposure in weddings, bridal showers, rehearsal dinners, bachelor and bachelorette parties, theme parties, private parties, corporate events.

Expertise:

Expertise in food handling, maintaining kitchen Hygiene, Expertise in maintaining the overseas standards, Expertise in Stock taking (LIFO /FIFO methods)

Job Type: Full-time

Pay: ?30,000.00 - ?35,000.00 per month

Benefits:

Food provided
Schedule:

Day shift Rotational shift
Supplemental Pay:

Performance bonus
Work Location: In person