Lead and supervise the entire kitchen team to ensure smooth daily operations. Plan and develop new menus, recipes, and seasonal specials. Ensure all dishes are prepared according to standard recipes and presentation guidelines. Monitor food cost, portion control, and minimize waste. Order, receive, and manage kitchen inventory efficiently. Train and motivate kitchen staff, ensuring teamwork and discipline. Maintain a clean, safe, and organized kitchen environment in compliance with health and safety regulations. Coordinate with service and management teams to ensure excellent guest satisfaction. * Handle kitchen staff scheduling and performance evaluation.
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