Job Description

Ensuring promptness, freshness, and quality of dishes. Coordinating cooks' tasks. Implementing hygiene policies and examining equipment for cleanliness. Designing new recipes, planning menus, and selecting plate presentations. Reviewing staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring performance standards for staff. Obtaining feedback on food and service quality, and handling customer problems and complaints.
Job Types: Full-time, Permanent

Pay: ?65,000.00 - ?80,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Schedule:

Day shift Morning shift Rotational shift Weekend availability
Supplemental Pay:

Yearly bonus
Work Location: In person