Job Description

Kitchen management

: Oversee and supervise the day-to-day cooking and kitchen operations to ensure everything runs smoothly.

Staff supervision

: Manage kitchen staff, create work schedules, train new employees, and ensure they adhere to rules and regulations.

Menu planning

: Assist the executive chef in creating and developing menus, including specials, and ensuring dishes are prepared and presented correctly.

Inventory and ordering

: Track inventory, manage food costs, minimize waste, and order necessary supplies from vendors.

Quality control

: Ensure that all food meets high-quality standards and safety regulations before being served to customers.

Leadership

: Take on the executive chef's duties when they are absent and help resolve kitchen conflicts.
Required skills

Strong culinary and cooking skills Leadership and communication skills Attention to detail and time management Ability to multitask in a fast-paced environment Physical stamina for long hours of standing and work
Job Types: Full-time, Permanent

Pay: From ?40,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person