Job Description

• Designing and developing menus that align with the restaurant's concept, ensuring variety, seasonal relevance, and creativity.
• Planning dishes that balance taste, nutrition, and presentation while considering cost and availability of ingredients.
• Overseeing the preparation and cooking of food to ensure high quality and consistency.
• Setting and maintaining standards for food presentation and portion sizes.
• Organizing and managing the kitchen staff, including sous chefs, line cooks, and kitchen assistants.
• Scheduling shifts and managing payroll within budgetary constraints.
• Monitoring inventory levels of food and kitchen supplies, and placing orders as needed.
• Training new kitchen staff on cooking techniques, safety procedures, and kitchen equipment operation.
• Providing ongoing coaching and mentoring to maintain high standards of performance and professionalism.
• Ensuring compliance with health and safety regulations and guidelines in food preparation and kitchen cleanliness.
• Maintaining cleanliness and organization in the kitchen area to meet sanitary standards.
• Controlling food and labor costs to meet budgetary goals set by restaurant management.
• Monitoring food waste and implementing strategies to reduce waste and improve efficiency.
• Working closely with restaurant management to discuss and plan menu changes, special events, and operational improvements.
• Collaborating with front-of-house staff to ensure smooth service and address customer feedback or concerns.

Job Type: Full-time

Pay: ?30,000.00 - ?35,000.00 per month

Schedule:

• Rotational shift
• Weekend availability

Supplemental pay types:

• Performance bonus
• Yearly bonus

Experience:

• total work: 3 years (Preferred)

Work Location: In person

Application Deadline: 30/06/2024
Expected Start Date: 01/07/2024