Duties include but are not limited to

• Be adaptable to food policies, procedures and standards
• Be able to oversee all aspects of the operational running of the kitchen and its team, looking for efficiencies and best practices to keep and maintain a high level of food offered. Work with and delegate duties among members while keeping staff costs to a acceptable level.
• Have the ability to create and compile dishes that will continue to showcase our unique concept using the finest ingredients.
• Experience in using techniques to minimise bottlenecks during busy service periods.
• Planning menus, estimating food and labour costs, and ordering food supplies,
• Planning menus considering food and labour costs for special events, and occasion needs
• Monitoring quality of dishes at all stages of preparation and presentation.
• Monitoring quality of dishes at all stages of preparation and presentation
• Recruiting and train the kitchen staff
• Preparing and cooking food, preparation and presentation of dishes, including all items on the menu, to consistently high standards
• Customizing food items to meet special dietary requirements
• Demonstrating techniques & advising on cooking procedures;
• Explaining and enforcing hygiene according to regulations
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food- handling practices.