- Develop and curate innovative and appealing menus, considering dietary preferences and seasonal ingredients
- Lead and manage kitchen staff, including hiring, training, and scheduling
- Ensure all dishes are prepared and presented to meet the highest quality standards
- Collaborate with suppliers to source fresh and high-quality ingredients
- Monitor kitchen operations to ensure compliance with health and safety regulations
- Create and implement new recipes and culinary techniques
- Manage inventory, control costs, and optimize kitchen efficiency
- Maintain a clean and organized kitchen environment, overseeing equipment maintenance
- Stay informed about culinary trends and incorporate new ideas into the menu
- Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.
- Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
- Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.
- Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.
- Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.
- Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.
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