Job Description

Oversee daily kitchen operations, including food preparation, cooking, plating, and quality control. Develop and update menus based on seasonal ingredients and customer preferences. Ensure all dishes are prepared to the highest quality and consistency standards. Manage and supervise kitchen staff, assign tasks effectively, and maintain efficient workflows. Monitor food inventory, purchasing, and cost control to minimize waste. Maintain a clean, safe, and hygienic kitchen environment in compliance with food safety regulations. Collaborate with management on menu planning, supplier coordination, and operational improvements. Train and mentor kitchen team members to enhance culinary skills and overall performance.

Job Requirements

Proven experience as a Chef or Sous Chef in a restaurant setting (minimum 3-5 years preferred). Strong culinary skills with knowledge of various cooking techniques and cuisines. Excellent leadership, communication, and organizational abilities. Keen attention to detail and commitment to food quality and presentation. Solid understanding of kitchen safety, hygiene standards, and cost management. Ability to work effectively under pressure in a fast-paced environment. * Culinary degree or relevant certification preferred.