Supervise and coordinate the activities of kitchen staff, including cooks, prep cooks, and kitchen helpers, to maintain a smooth and efficient workflow.
Menu planning, recipe development, and food costing, ensuring that menu items are innovative, appealing, and profitable.
Monitor food production processes, including cooking, plating, and garnishing, to ensure adherence to recipes, portion sizes, and presentation standards.
Train and mentor kitchen staff, providing guidance on culinary techniques, safety procedures, and sanitation practices to maintain a safe and hygienic work environment.
Assist in inventory management, including ordering, receiving, and storing food and supplies, to minimize waste and control costs.
Collaborate with other departments, including food and beverage, catering, and events, to coordinate kitchen operations and meet guest expectations.
Assist in maintaining kitchen equipment, appliances, and facilities, ensuring they are clean, functional, and well-maintained.
Knowledge of food safety and sanitation standards, with a commitment to maintaining a clean and hygienic kitchen environment.
Ability to work effectively under pressure in a fast-paced kitchen environment.
Strong communication and interpersonal skills, with the ability to collaborate effectively with kitchen staff and other departments.
Flexibility to work evenings, weekends, and holidays as required.
