As a key role, you will oversee kitchen operations, ensure culinary excellence, and inspire your team.

Responsibilities:

• Lead, train, and develop kitchen staff, promoting a collaborative culture that encourages creativity and professional growth.
• Plan, create, and implement varied daily menus.
• Supervise kitchen operations, ensuring consistent quality and taste of dishes, as well as timely execution during service periods and special events.
• Manage kitchen budgets, control food costs, and optimize inventory management while maintaining exceptional quality standards.
• Place orders independently using our Astore system.
• Implement and maintain rigorous food safety, hygiene, and sanitation protocols in accordance with HACCP and local regulations.
• Analyze culinary trends and customer feedback to continuously improve menu offerings.
• Conduct regular quality control evaluations and performance reviews to ensure operational excellence and team accountability.
• Collaborate with the dining room and event organization teams to ensure smooth banquet and special event execution.
• Manage kitchen schedules, staffing, and resource allocation to guarantee operational efficiency and team well-being.

Qualifications:

• A culinary degree from a recognized culinary education institution.
• Solid practical experience in restaurant or hotel kitchens.
• Proven leadership experience in managing and developing kitchen teams.
• In-depth knowledge of food safety, hygiene norms, and HACCP certification.
• Expertise in menu creation and preparation of varied cuisines.
• Mastery of kitchen management systems and inventory control.
• Excellent communication and interpersonal skills, as well as the ability to inspire and motivate teams.
• Strong organizational and time management skills, combined with attention to detail.
• Problem-solving oriented mindset and ability to make firm decisions under pressure.

Job Data by YubHub.