Job Description

Key Responsibilities:

Supervision and Coordination:

Overseeing all kitchen activities, including food preparation, cooking, and service.

Staff Management:

Hiring, training, and evaluating kitchen staff, including chefs, cooks, and kitchen porters.

Quality Control:

Ensuring food quality and consistency, adhering to recipes and standards.

Inventory Management:

Ordering supplies, managing inventory, and controlling costs.

Safety and Sanitation:

Ensuring the kitchen is clean and sanitary, adhering to health codes and safety protocols.

Menu Planning:

Collaborating with chefs to develop menus, considering seasonality, dietary needs, and budget constraints.

Record Keeping:

Maintaining accurate records of food orders, inventory, and production schedules.

Communication:

Communicating with suppliers, chefs, and front-of-house staff to ensure smooth operations.

Problem Solving:

Addressing issues that arise in the kitchen, such as equipment malfunctions or staff conflicts.

Cost Control:

Minimizing waste, controlling food costs, and maximizing productivity.
Job Type: Full-time

Pay: ?20,000.00 - ?23,000.00 per month

Benefits:

Food provided
Schedule:

Day shift
Work Location: In person