Job Description & Requirements
1. Kitchen Management
- Oversee daily kitchen operations and ensure smooth workflow.
- Plan and coordinate all food preparation and cooking processes.
- Maintain consistency in food quality, taste, and presentation.
- Develop and implement kitchen policies and procedures.
2. Menu Planning & Food Quality
- Design and update menus based on seasonal ingredients, customer preferences, and cost efficiency.
- Ensure high food quality, taste, and presentation standards.
- Experiment with new recipes and innovative cooking techniques.
- Knowledge of Asian food preparation
3. Team Leadership & Staff Management
- Recruit, train, and supervise kitchen staff, including sous chefs, line cooks, and assistants.
- Assign tasks and manage shift schedules.
- Motivate the team and maintain a positive work environment.
- Ensure staff follow food safety, hygiene, and sanitation standards.
4. Cost Control & Budgeting
- Manage food costs, portion control, and minimize waste.
- Work with suppliers to source quality ingredients at competitive prices.
- Monitor inventory, stock levels, and order supplies as needed.
- Develop and adhere to the kitchen’s budget.
5. Health & Safety Compliance
- Ensure the kitchen meets all health, safety, and sanitation regulations.
- Conduct regular inspections and enforce hygiene protocols.
- Train staff on food safety and proper handling techniques.
6. Customer Satisfaction & Feedback
- Engage with customers to understand their preferences and receive feedback.
- Adapt recipes and menus based on customer reviews and trends..
7. Collaboration with Management
- Participate in business strategy, promotions, and special events planning.
- Ensure smooth coordination between kitchen and service teams.
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