Skills/Qualification Requirements

At least 2 years of relevant working experience

Diploma in Hospitality

Leadership skills to oversea kitchen team and inspire culinary excellence

Organizational skills to efficiently manage inventory, schedules and kitchen operations

Strong communication skills required to effectively coordinate with kitchen staff, management and suppliers

Role & Responsibilities

Designing Menu:

Develop creative and enticing menus that cater to diverse customer preferences

Regularly update menus to reflect seasonal ingredients and culinary trends

collaborate with management to incorporate feedback and optimize menu offering

Ensuring Quality of Food:

Oversee all aspects of food preparation, including cooking, presentation and portion control

Maintain high standards of food quality and consistency in every dish served

Conduct regular tastings and inspections to ensure adherence to recipes and standards

Ensuring Hygiene of Commercial Kitchen:

Implement and enforce strict hygiene and sanitation protocols in compliance with health regulation

Train kitchen staff on proper food handling, storage and cleaning procedure

Monitor cleanliness of kitchen equipment, utensils and workstations to prevent contamination

Leading Kitchen Team:

Recruit, train and supervise kitchen staff, including chefs, cooks and kitchen assistants

Delegate tasks effectively and provide guidance to ensure smooth kitchen operation

Foster a positive work environment that encourages teamwork, creativity and excellence

Managing Inventory and Cost Control:

Monitor inventory levels and order supplies in a timely manner to maintain stock levels

Implement cost-effective strategies to minimize food wastage and maximize profitability

Analyze food costs and budgetary targets to optimize kitchen expense

Collaborating with Management:

Work closely with management to develop and achieve culinary goals and objectives

Provide input on pricing strategies, menu planning and marketing initiatives

Communicate effectively with front-of-house staff to ensure seamless coordination between kitchen and dining areas

Upholding Customer Satisfaction:

Interact with customers to gather feedback and address any concerns or special requests

Strive to exceed customer expectations by delivering exceptional food quality and service

Maintain a reputation for excellence and hospitality that drives repeat business and positive reviews

Ensuring Compliance with Regulations:

Stay informed about industry regulations and standards related to food safety and hygiene

Ensure full compliance with local health codes, safety guidelines and licensing requirements

Keep accurate records and documentation to demonstrate compliance during inspections