Job Summary

You will manage daily kitchen operations, including menu development and food preparation, while maintaining hygiene and organization. You will lead kitchen staff and ensure timely, quality food service in a fast-paced environment.

Responsibilities

• Manage daily kitchen operation
• Ensure that culinary standard (i.e., recipe compliance and found quantity etc) are met
• Develop menus, manage inventory, and manage food costing
• Maintain strict hygiene and cleanliness standards in the kitchen
• Check the freshness of food and ingredients
• Inspect supplies, equipment and work areas for cleanliness and functionality

Required competencies and certifications

• Food Hygiene Certificate

Preferred competencies and qualifications

• Proven work experience as Head Chef
• Minimum 6 years of experience in kitchen operations
• Skilled in preparing both hot and cold food items
• Knowledgeable about accepted sanitation standards and health codes
• Proficient in operating kitchen equipment such as slicers, mixers, grinders, and food processors
• Ability to perform effectively in a fast-paced work environment