Job Description

Key Responsibilities:

Menu & Recipe Development

: Create new dishes, design menus, and ensure variety/quality.

Kitchen Management

: Oversee daily operations, food prep, cooking, and cleanup.

Staff Leadership

: Recruit, train, schedule, and motivate kitchen staff (chefs, cooks).

Inventory & Budgeting

: Manage stock, order ingredients, control food costs, and maintain profit margins.

Quality Control

: Ensure high standards for food preparation, presentation, hygiene, and safety.

Liaison

: Communicate with managers, suppliers, and front-of-house staff.
Essential Skills:

Strong leadership & communication. Creativity & culinary expertise. Budgeting & cost control. Problem-solving & stress management. Knowledge of food safety & hygiene regulations.
Typical Requirements:

Significant professional culinary experience. Culinary certifications (e.g., NVQ Level 3) or relevant education. Food Safety & Health & Safety certifications.
Job Types: Full-time, Permanent

Pay: From ?30,000.00 per month

Benefits:

Food provided Provident Fund
Work Location: In person