Key Responsibilities :
- Menu Planning & Development : creating new dishes, developing menus & planning daily specials.
- Food Preparation : overseeing the preparation of all menu items, including cooking, plating & presentation.
- Kitchen Management : managing kitchen staff, delegating tasks & ensuring smooth kitchen operations.
- Inventory Management : monitoring food stock, placing orders & managing inventory levels.
- Quality Control : ensuring food quality, freshness & proper cooking techniques.
- Food Safety & Hygiene : enforcing food safety standards, maintaining a clean kitchen & ensuring compliance with health regulations.
- Training & Supervision : training new kitchen staff, mentoring junior chefs & providing guidance to the team.
- Cost Management : managing food costs, minimizing waste & ensuring efficient use of resources.
- Profitability : safeguarding business interests & delivering profits.
Skills & Qualifications :
- Culinary Expertise : extensive knowledge of cooking techniques, ingredients & food presentation.
- Leadership Skills : ability to motivate & manage a team, delegate tasks & resolve conflicts.
- Time Management : ability to work efficiently under pressure & meet deadlines.
- Creativity & Innovation : ability to develop new dishes & adapt recipes.
- Communication Skills : ability to communicate effectively with kitchen staff, front-of-house team & management.
- Problem-Solving Skills : ability to troubleshoot issues, resolve problems & maintain smooth kitchen operations.
- Physical Stamina : ability to work long hours in a fast-paced environment.
- Culinary Training or Equivalent Experience: culinary training or extensive experience in professional kitchens preferred.
A professional cook who manages a kitchen, oversees food preparation & creates menus ; responsible for ensuring high quality dishes are prepared & presented according to established standards. Manages kitchen staff, maintains inventory, ensures food safety & hygiene & delivers delightful experience to diners.