Job Description

Key Responsibilities:

Kitchen Leadership:

Supervising and directing kitchen staff, training new employees, creating schedules, and managing workflow.

Food Preparation:

Overseeing food production, ensuring dishes meet high standards for taste, presentation, and consistency.

Menu & Inventory:

Collaborating on menu design, developing new dishes, tracking inventory, ordering supplies, and managing food costs.

Operations & Standards:

Maintaining cleanliness, enforcing health and safety protocols, managing equipment, and ensuring efficiency.

Management Support:

Handling administrative duties, assisting with hiring, and taking full charge of the kitchen when the Head Chef is away.
Core Duties in Practice:

Daily Tasks:

Expediting orders, prepping ingredients, cooking, and ensuring smooth service.

Quality Control:

Tasting dishes, checking for presentation, and maintaining consistency.

Problem-Solving:

Quickly adapting and improvising when issues arise during busy service.

Staff Motivation:

Implementing incentive programs and disciplining staff as needed.
Job Types: Full-time, Permanent

Pay: ?25,000.00 - ?40,000.00 per month

Benefits:

Food provided Health insurance
Work Location: In person